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Ingredients
1 ½ pounds medium-size shrimp
½ pound onions, peeled
1 pound sweet peppers, preferably a combination of red and green peppers
3 ripe tomatoes, preferably plum tomatoes, about ½ pound
4 tablespoons olive oil
1 tablespoon finely minced garlic
1 bay leaf
½ teaspoon dried thyme
Salt to taste if desired
Freshly ground pepper to taste
¼ teaspoon dried hot red pepper flakes
¼ cup dry white wine
¼ cup white-wine vinegar
½ cup finely shredded fresh basil
Nutritional analysis per serving (4 servings)
9 grams carbs; 274 milligrams cholesterol; 317 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 755 milligrams sodium; 36 grams protein; 4 grams sugar
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.
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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 2 ½ 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
I did not like the vinegar. I would substitute lemon Westland a little lemon juice .
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!