Peperonata Shrimp Recipes

BEST ITALIAN PEPERONATA RECIPE

Steps:

• Pour the oil in a large frying pan or a wok, heat up and place the thinly sliced red onion
• Cook steering regularly until the onions are soft and translucent
• Meanwhile, cut the peppers in half lengthwise, remove the stork and seeds and slice them about 1 cm thick
• Add the peppers to the onions, season slightly and cook on a lively heat for 5 minutes steering regularly
• Add half of the basil laves and the passata, cover the pan, reduce the heat and cook for a further 10 minutes
• By now the peppers should be soft and the sauce should have a creamier consistency
• Taste and adjust seasoning, add the remaining basil and serve

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

Steps:

• Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and bay leaves and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the tomato paste, 1 1/2 teaspoons salt and 1/2 teaspoon pepper and cook, stirring, until the tomato paste turns brick red, about 5 minutes.
• Add the bell peppers and cook, stirring occasionally, until they begin to soften, about 10 minutes. Add the wine and 1 cup water, increase the heat to high and bring to a boil. Reduce the heat to medium low, cover and simmer until the peppers are very soft, about 30 more minutes.
• Uncover, increase the heat to medium and continue cooking, stirring occasionally, until most of the liquid has evaporated, 20 to 25 more minutes. Remove the bay leaves. Stir in the basil and balsamic vinegar and season with salt and pepper.

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.

PEPERONATA

Steps:

• Preheat the oven to 400 degrees. In a bowl, toss the peppers with a dash of olive oil and a pinch of salt, coating them evenly. Arrange in a single layer on a baking sheet. Roast, turning the peppers once about halfway through cooking, for 20 to 30 minutes, or until the skins have started to blister and pull away from the flesh. Remove from the oven, place in a bowl and cover tightly with plastic wrap until cool enough to handle. Remove the plastic wrap and peel the peppers. The skins should slide right off. Tear the peppers into roughly equal pieces, about ½ inch wide, discarding the stems, seeds and membranes.
• In a large pot, heat the olive oil over medium heat. Dab the capers dry with a paper towel and add them to the oil. Fry the capers for about a minute, or until they bloom and become crispy. Stir in the tomato paste and cook for 2 minutes, until the paste turns brick red. Stir in the onion, fennel, chili flakes and ½ teaspoon salt and cook, stirring occasionally, for 5 minutes, or until the onion and fennel are tender.
• Deglaze the pan with the vinegar, dislodging any browned bits, and stir in the peppers. Cook for a few minutes, taste for seasoning, and adjust with more salt or vinegar if needed. Can be served warm or stored in a tightly covered container for up to two weeks.