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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Found this one in Cuisine at Home magazine. I wanted to be sure and save as I am cleaning out magazines. Prep time does not include roasting peppers. I do this in advance and freeze. 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.
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