Sautéed Shrimp in Roasted Pepper Butter Sauce


  1. Preheat oven to 400°.
  2. Rub jalapeños and red pepper with oil. Roast on a baking sheet for 20 minutes, turning halfway.
  3. Seal peppers in a zip top bag for 30 minutes.
  4. After the peppers have cooled, remove the skins and seeds, dry off the flesh. Place peppers, garlic and butter in a food processor. Pulse until smooth.
  5. In a sauté pan over medium heat, combine the butter mixture, yellow pepper, onion, pineapple and salt. Cook until vegetables are very soft, about 10 minutes.
  6. Add the shrimp and sauté about 8-10 minutes more, or until all shrimp are cooked through.
  7. Add cilantro and lime, season with salt and pepper. Great served over rice!

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen