Peperonata Shrimp

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.

• Ready In: 25 mins
• Yields: 4 cups

Ingredients

• 2  large red bell peppers or 2  cups  bottled  roasted red peppers, thinly sliced
• 2  tablespoons olive oil
• 1 1⁄2 lbs large shrimp, peeled and deveined
• 2  tablespoons all-purpose flour
• 1 1⁄2 cups red onions, sliced
• 1  tablespoon garlic, minced
• 1⁄2 cup chicken broth
• 1⁄3 cup white wine vinegar
• 2  tablespoons sugar
• 2  tablespoons lemon juice, freshly squeezed
• 1  teaspoon kosher salt
• 1  teaspoon lemon zest, minced
• 1⁄2 teaspoon red pepper flakes
• 2  tablespoons fresh basil, thinly sliced

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.