Shrimp In A Fiery Red Pepper Sauce

• 1/2 tablespoon Coconut Oil
• 1/2 Red Onion, chopped
• 1 Jalapeno, chopped
• 2 Roasted Red Peppers, pureed
• 1.5 tablespoons Tomato Sauce
• 1/2 cup Vegetable Broth
• 1 teaspoon Dried Marjoram
• 1/2 teaspoon Mrs. Dash Original Seasoning
• 1 dash Fresh Cracked Black Pepper
• 1 teaspoon Chili Powder
• 1/4 teaspoon Dried Red Chili Flakes
• 3/4 pound Large Shrimp
• 3 pinches Fresh Parsley
• 1 tablespoon Minced Garlic

1. In a Medium Saucepan, Heat 1/2 TB Coconut Oil
2. Add:rn1/2 Red Onion, Choppedrn1 Jalapeno Pepper, Choppedrn1 TB Minced Garlic
3. Cook on Medium heat, stirring occasionally until onions become fairly soft & translucent
4. Add:rn2 Roasted Red Peppers (pureed in food processor, slightly chunky)rn1 1/2 TB Tomato Saucern1/2 Cup Vegetable Brothrn1 Teaspoon Dried Marjoramrn1/2 Teaspoon Mrs. Dash OriginalrnFresh Black PepperrnChili Powder & Red Chili Flakes (add more or less based on your desired level of heat)
5. Stir & Simmer on Low Heat for about 10 minutes
6. Add 3/4 lb of Large (31-40 count) Peeled & De-veined Shrimp (about 20-22 shrimp)
7. Cover & Simmer for about 6-8 minutes on low heat, or until shrimp are cooked through.
8. Sprinkle with Fresh Parsley
9. **ChefTiffy Tip**rnI usually leave the tails on my shrimp, but decided to remove them before cooking so this meal would be easier to eat and enjoy the flavor of the spicy sauce.

coconut oil, red onion, red peppers, tomato sauce, vegetable broth, dried marjoram, fresh cracked black pepper, chili powder, red chili flakes, shrimp, parsley, garlic

Taken from food52.com/recipes/23839-shrimp-in-a-fiery-red-pepper-sauce (may not work)