Shrimp In Garlic Sauce
2 tablespoons butter
1# Medium shrimp, peeled and deveined*
1/4 cup olive oil
1/2 small onion-diced
6 garlic cloves-minced
1/2 orange bell pepper-diced (or use whatever color you like)
3/4 cup vegetable stock (or seafood stock if you have it)-you could substitute with some white wine as well
Juice of 1/2 of a lime
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon flour
1 tablespoon chives-chopped
In a medium stockpot, heat the butter over medium heat. Once melted, add the shrimp and sear on both sides-but don't cook through. Transfer the shrimp to a plate; set aside.
In the same pot, add the olive oil and heat over medium heat. Add the onion, garlic and bell pepper and sauté until tender, about 6 minutes.
Add in the lime juice, stock (or wine), salt and pepper. Bring to a boil, reduce heat to low and cover. Cook for 15-20 minutes or until bubbly.
Pour out half of the liquid into a bowl, add in the flour and whisk until combined. Add back into the stock pot and stir until the sauce thickens.
Add the shrimp and cook for 5-7 minutes or until the shrimp is done, be careful not to overcook the shrimp!
Serve over brown rice and top with the chives.
*Since I was using the vegetable stock, I left the shrimp tails on for the cooking process to add a little extra flavor to the sauce.