Best Peperonata Shrimp Recipes

Peperonata Shrimp image

Provided by TXOLDHAM

Categories < 30 Mins

Time 25m

Yield 4 cups

Number Of Ingredients 14

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

Steps:

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.
Dust shrimp with flour and saute 3 minutes in heated oil for 3 minutes. remove from pan.
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.
Add roasted peppers and shrimp and simmer until heated through.
Garnish with fresh basil.

Nutrition Facts : Calories 336.1, Fat 10.3, SaturatedFat 1.6, Cholesterol 259.2, Sodium 788, Carbohydrate 23.4, Fiber 2.8, Sugar 12.7, Protein 37.2

Peperonata: Spicy Shrimp image

Provided by Manami

Categories Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons olive oil, divided
2 tablespoons lime slices
2 tablespoons chopped fresh parsley or 2 tablespoons of fresh mint
1/2 teaspoon ground coriander
1 1/2 lbs medium shrimp, cleaned, deveined & tails left on
2 bell peppers (preferably orange or red, cored, seeded, & sliced into 1/4-inch strips)
1 scotch bonnet pepper, whole (optional)
1 lge poblano peppers or 1 pasilla chile, cored, seeded, thinly sliced
1/2 medium red onion, thinly sliced

Steps:

MAKE DRESSING:.
Whisk 4 T oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl.
Season dressing with salt & pepper and if using the Scotch Bonnet pepper , whole - that way you'll get the flavor and not the heat.
SHRIMP & PEPPERONATA:.
Heat remaining 2 T oil in large nonstick skillet over medium-high heat.
Add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper.
Toss until tender and just begining to cook for 2-3 minutes - now add the shrimp and toss until they turn pink - 2-3 minutes at the most.
Cover and cook 1 minute.
Remove from heat.
Mix in 2 T of dressing after you have removed the Scotch Bonnet, if using.
Then place the shrimp atop a plate with vegetables and serve with leftover dressing.
Serve with crusty grilled bread, polenta, or as a wrap and if you really want to go way out - serve as a Surf & Turf meal.,.