Ingredients
2 tbsp. neutral oil, such as canola
1/3 c. chopped garlic
1/2 c. diced chopped bell peppers
1 lb. large shrimp, peeled
2 tsp. adobo seasoning
Kosher salt
Freshly ground black pepper
1/2 c. white wine
1/2 c. (1 stick) unsalted butter
2 tbsp. chopped fresh cilantro
2 limes, zested and juiced
Fried plantains, crusty bread, pasta, or polenta, for serving
Preparation
Step 1Heat a large cast-iron skillet over low heat for 3 minutes. Add oil and let heat up for 30 seconds.Step 2Add garlic and sauté, 30 seconds. Increase the heat to medium and add peppers and shrimp. Sauté until peppers are soft, 5 minutes.Step 3Add adobo seasoning and stir until completely coated. Season with salt and pepper.Step 4Add wine and cook, stirring to pick up any brown bits, and bring to a simmer. Continue to cook until reduced by half, about 2 minutes. Step 5Add butter, cilantro, and lime zest and stir for 30 seconds. Add lime juice and take off the heat. Step 6Serve in shallow bowls with plantains, over pasta or polenta, or with crusty bread for dipping.
