1. Defrost (if needed), peel and devein shrimp, set aside on paper towels. 2. Pour olive oil in a large preheated non-stick skillet on medium-high heat. 3. Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes. 4. Cook until onions and bell pepper just begin to brown. 5. Add shrimp. 6. Stir and cook only until they are pinkish and opaque. 7. Remove from heat and stir in saffron and cayenne pepper to taste. 8. Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like. 9. Taste and add more salt if needed. 10. Garnish with cilantro and green onions. 11. Serve over steamed long grain or jasmine rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
