Ingredients

• 1 cup olive oil
• 2 cups diced onion
• 2 cups diced bell pepper
• 2 cups sliced mushrooms
• 4 tablespoons chopped fresh parsley leaves
• 2 teaspoons crushed garlic
• 4 teaspoons fresh basil leaves
• 4 teaspoons fresh thyme leaves
• 4 tablespoons paprika
• 2 teaspoons cayenne pepper
• 4 teaspoons freshly ground black pepper
• 24 to 32 jumbo shrimp
• 2 cups white wine
• 4 teaspoons lemon juice
• 2 teaspoons kosher salt
• 4 teaspoons sugar
• 2 scallions, chopped

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Instructions

1. Heat oil in a large heavy Dutch oven over medium heat. Add onion, bell pepper, mushrooms, parsley, garlic, basil, thyme, paprika, cayenne, black pepper, and shrimp. Cook until shrimp are cooked about halfway, and then add wine, lemon juice, salt, and sugar; cook until shrimp turn opaque and are cooked through. Add scallions, stir to combine, and serve immediately, over rice if desired.