Peperonata Shrimp Recipes

PEPERONATA: SPICY SHRIMP

Steps:

• MAKE DRESSING:.
• Whisk 4 T oil, lime juice (the real stuff), fresh parsely or mint and coriander in medium bowl.
• Season dressing with salt & pepper and if using the Scotch Bonnet pepper , whole - that way you'll get the flavor and not the heat.
• SHRIMP & PEPPERONATA:.
• Heat remaining 2 T oil in large nonstick skillet over medium-high heat.
• Add bell peppers, poblano chile, & onion to skillet; sprinkle vegetables with salt & pepper.
• Toss until tender and just begining to cook for 2-3 minutes - now add the shrimp and toss until they turn pink - 2-3 minutes at the most.
• Cover and cook 1 minute.
• Remove from heat.
• Mix in 2 T of dressing after you have removed the Scotch Bonnet, if using.
• Then place the shrimp atop a plate with vegetables and serve with leftover dressing.
• Serve with crusty grilled bread, polenta, or as a wrap and if you really want to go way out - serve as a Surf & Turf meal.,.

PEPERONATA SHRIMP

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.

SPINACH SHRIMP FETTUCCINE

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until spinach begins to wilt. Add garlic; cook 1 minute longer. , Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.