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If you're a fan of vibrant flavors and rich textures, the Creamy Tucson Shrimp is a dish that will surely captivate your taste buds. Originating from the sun-soaked Southwestern United States, this recipe beautifully combines fresh shrimp with a medley of vegetables and aromatic spices, creating a culinary experience that is both comforting and exciting. The story of Tucson, Arizona, is woven into this dish, reflecting the city's diverse cultural influences and its love for bold flavors.

Creamy Tucson Shrimp

Delight your taste buds with this Creamy Tucson Shrimp recipe that blends fresh shrimp with colorful veggies and bold spices for a comforting southwestern dish. Perfect for weeknight dinners or impressive gatherings, this meal is not only delicious but also packed with health benefits. Enjoy the rich flavors of smoked paprika and creamy goodness, topped off with your favorite herbs. Dive into a culinary adventure today! #ShrimpRecipe #TucsonCuisine #HealthyEating #CookingAtHome #SeafoodLovers
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Ingredients
  

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1 medium onion, finely chopped

1 red bell pepper, diced

1 green bell pepper, diced

1 cup corn (fresh, frozen, or canned)

1 cup heavy cream

1 cup chicken broth

1 tablespoon smoked paprika

1 teaspoon ground cumin

1 teaspoon chili powder

2 cups spinach leaves

Salt and pepper to taste

2 tablespoons fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Instructions
 

Sauté the Shrimp: In a large skillet over medium-high heat, add olive oil. Once hot, add the shrimp and cook for 2-3 minutes on each side until they turn pink. Remove the shrimp from the skillet and set aside.

    Cook the Veggies: In the same skillet, add the minced garlic and chopped onion. Sauté until the onion is translucent (about 3-4 minutes). Then, add the diced red and green bell peppers along with the corn and cook for an additional 5 minutes until the peppers are tender.

      Make the Sauce: Pour in the chicken broth and heavy cream, stirring to combine. Add the smoked paprika, ground cumin, and chili powder. Bring the mixture to a gentle simmer and let it thicken slightly, about 5-7 minutes.

        Add Spinach and Shrimp: Stir in the fresh spinach leaves and allow them to wilt. Then, add the cooked shrimp back to the skillet. Season with salt and pepper to taste. Cook for another 2-3 minutes to heat through.

          Serve: Remove from heat, garnish with chopped cilantro, and serve immediately with lime wedges on the side.

            Prep Time: 15 mins | Total Time: 30 mins | Servings: 4