Peperonata Shrimp

READY IN: 25mins
Recipe by TXOLDHAM

Found this one in Cuisine at Home magazine. I wanted to be sure and save as I am cleaning out magazines. Prep time does not include roasting peppers. I do this in advance and freeze.

Top Review by Beth A.

My husband heartily declared this one a keeper! I used bottled roasted red peppers and just 1 pound of shrimp. I was a little leary of the white wine vinegar in the dish, but it almost comes out as a sweet and sour sauce. Very tasty! Oh, and don't forget the fresh basil. I didn't have any fresh, but had some frozen pesto. The basil is the perfect finishing to this dish. Thank you, TXOldham, for sharing this! I will be making this again. :)

Ingredients Nutrition

Directions

  1. If using fresh red peppers, roast over a gas flame or under broiler and steam in a bag for 10 minutes. Peel, seed and thinly slice.
  2. Dust shrimp with flour and saute 3 minutes in heated oil for 3 minutes. remove from pan.
  3. Add onion and garlic and saute 3 minutes stirring occasionally. Add broth, vinegar, sugar and lemon juice; bring to a boil and simmer for 5 minutes. Stir in salt, zest and pepper flakes.
  4. Add roasted peppers and shrimp and simmer until heated through.
  5. Garnish with fresh basil.

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