PEPERONATA SHRIMP

Peperonata Shrimp image

Provided by TXOLDHAM

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