This is a skillet version of the Spanish Shrimp Surprise that I changed up a bit. Do not get intimidated by the ingredients. Once you have them, it goes so quick and easy. Serve over rice, pasta, or enjoy by itself. Crusty bread is an option. Very packed with flavor and we hope you enjoy it!

1/2 stick butter
1 Tb olive oil
2 cups diced mixture of green, red and yellow peppers
1 cup chopped onion
2 cups diced tomatoes
1 6 oz jar mushrooms, drained and juice reserved
1/4 cup dry white wine
1 Tb curry powder
2 tsp ground black pepper
2 tsp dried oregano
1 tsp thyme
1 tsp sea salt
1 small jar diced pimentos
2 tsp hot sauce (Texas Pete used. If using Tabasco, use 1 tsp)
1 cup diced ham
6 oz or 3/4 cup peas (or to taste)
2 lbs shrimp, peeled and deveined

Heat oil and butter in skillet over low to medium heat on range.

Add peppers and onion to skillet. Sauté 5-10 minutes or until softened. Drain mushroom juice into a measuring cup and add mushrooms to skillet. Sauté 5 more minutes.

To measuring cup with reserved mushroom liquid, add wine and all spices. Set aside.

Add tomatoes to skillet. Mix well and sauté another 5-10 minutes.

Add ham and sauté a few minutes. Add shrimp and sauté 5 minutes or until shrimp turn pink and begin to curl.

Add peas and pimentos. Mix well.

Add mushroom, wine and spice mixture. Stir well. Simmer 5 minutes. Remove from heat and let rest to absorb flavors. Serve over rice, pasta or by itself.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet