Peperonata Shrimp

Name: Peperonata Shrimp
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

14 ingredients

5 steps

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.