Peperonata Spicy Shrimp Recipes

PEPERONATA RECIPE

Steps:

• Add the olive oil to a large pan and heat it through to medium-low.
• Add the peppers, tomatoes, onion and garlic.
• Season with salt and pepper and stir.
• Cover and cook on medium-low for 30 minutes to 1 hour, depending on how softened you'd like your peperonata.
• Adjust for salt and pepper, then garnish with basil (whole or chopped). Sprinkle with spicy chili flakes if you'd like a bit of extra flavor and heat.

4 MINUTE SPICY GARLIC SHRIMP

Steps:

• Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.

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: 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.,.

SWEET AND SPICY SHRIMP FAJITAS WITH PEPPERS AND ONIONS

Steps:

• For the sweet and spicy marinade: Put the olive oil, cilantro, honey, lime juice, thyme, garlic, jalapenos, 1 teaspoon salt and 1 teaspoon pepper in a food processor and pulse to puree. Transfer the mixture to a nonreactive container, add the shrimp and toss to combine. Cover and refrigerate for at least 30 minutes and up to 2 hours before cooking
• For the peppers and onions: Heat a cast-iron pan over medium-high heat until hot. Toss the peppers and onions in a bowl with the olive oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot pan and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside.
• Prepare a grill for medium-high heat and brush the grill grates with oil.
• Grill the shrimp until cooked through, about 2 minutes per side.
• Serve with the warm tortillas and toppings.