Sauteed Peppers and Shrimp
A recent trip to Spain reintroduced me to tapas, the snacks served in Spanish bars and restaurants. A little later, entertaining six friends at my home, I took inspiration from the Sunday lunch tapas buffets I’d visited in Bilbao.
The tortilla, a sort of Spanish potato frittata, and the sauteed peppers with shrimp and the sliced oranges in syrup with fresh mint make a fine lunch. They could also be the basis of a sumptuous buffet with ham or grilled sausages; Spanish cheeses; cocktail-size bacon, lettuce and tomato sandwiches; cucumber salad; sliced melons and pineapple and a simple pound cake. Because this menu is served at room temperature, it works in all seasons.
Heat 2 tablespoons of oil in an 8-inch skillet over medium heat. When the oil is hot, add the red and green bell peppers and garlic. Cook over medium-low heat, uncovered, stirring often, until the peppers are tender, about 25 minutes. After 10 minutes, add the water, salt, pepper to taste and the red pepper flakes. When cooked, stir in the vinegar and sugar. Remove to a plate and keep warm.
Add the remaining tablespoon oil to the skillet and heat over medium heat. Add the shrimp in batches and cook, stirring often, until the shrimp are opaque, about 3 to 4 minutes. Do not overcook. Remove the skillet from the heat. Add the parsley. Taste; adjust seasonings. Spoon shrimp over peppers. Serve warm or at room temperature.
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