Shrimp With Peppers
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds medium-size shrimp
- ½pound onions, peeled
- 1pound sweet peppers, preferably a combination of red and green peppers
- 3ripe tomatoes, preferably plum tomatoes, about ½ pound
- 4tablespoons olive oil
- 1tablespoon finely minced garlic
- 1bay leaf
- ½teaspoon dried thyme
- Salt to taste if desired
- Freshly ground pepper to taste
- ¼teaspoon dried hot red pepper flakes
- ¼cup dry white wine
- ¼cup white-wine vinegar
- ½cup finely shredded fresh basil
Nutritional analysis per serving (4 servings)
317 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 36 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Shell and devein the shrimp. Set aside.
- Step 2
Cut onions in half lengthwise. Place each half cut side down on a flat surface and slice thinly. There should be about 2½ cups. Set aside.
- Step 3
Cut away and discard cores from the peppers. Cut peppers in half lengthwise. Remove and discard seeds and veins. Place each pepper half on a flat surface and cut each half crosswise into thin strips. There should be about 4 cups. Set aside.
- Step 4
Cut way and discard cores of the tomatoes. Cut tomatoes into small cubes. There should be about 2 cups. Set aside.
- Step 5
Heat oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add tomatoes. Cook 1 minute. Add wine and vinegar. Cover and cook about 5 minutes.
- Step 6
Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.
Private Notes
Comments
Very pretty and delicious. The recipe is for far more than l wanted, so l fudged on all the measurements cutting them down and it was still great. I used frozen, cooked shrimp and brought it just up to hot before removing from heat and serving.
This was absolutely delicious, and it made for both a quick and elevated weeknight meal. I would and will make again, including for guests, any night of the week. Some notes: wanting to boost the protein content, I added chickpeas (I had previously cooked them from dried, about a can’s worth). I also finished my pot with a healthy pat of butter, and I have no regrets. Served with fresh baguette and a big leafy green salad. What a win! Thank you!
Getting ready to cook this dish tonight, I found I was a bit short on shrimp. I added a handful of sugar snap peas, and the result was happy marriage of vegetables with bright green among the red and yellow peppers. I think I'll always add the sugar snaps to enjoy this delicious meal again.
Advertisement