Ingredients for Peperonata Shrimp
- 2 large red bell peppers, roasted, peeled, and sliced
- 1 tablespoon olive oil
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon all-purpose flour
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 2 tablespoons white wine vinegar
- 1 teaspoon sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes
- 1/4 cup fresh basil leaves, chopped
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How to Make Peperonata Shrimp
- Roast red peppers (if using fresh): Roast over a gas flame or under a broiler until charred. Steam in a sealed bag for 10 minutes, then peel, seed, and thinly slice.
- Pat shrimp dry with paper towels and dust lightly with flour.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and sauté for 3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
- Add chopped onion to the skillet and sauté for 3 minutes, until softened. Add minced garlic and cook for another minute, until fragrant.
- Stir in chicken broth, red wine vinegar, sugar, and lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Stir in salt, lemon zest, and red pepper flakes.
- Add the roasted red peppers and cooked shrimp to the skillet. Simmer for 2-3 minutes, or until heated through.
- Garnish with fresh basil leaves and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
50g
Fat
8g
Carbs
7g
