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Categories: Fish and Shellfish, Mains

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 ... Read more

Total time: 1 hour 10 minutes | Serves 6
Note: This can be made a day ahead and refrigerated.
  • 3 tablespoons olive oil, divided
  • 2 red bell peppers, cut into 1/4-inch thick strips
  • 1 green bell pepper, cut into 1/4-inch thick strips
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons water
  • Generous 1/4 teaspoon salt
  • Freshly ground pepper
  • 1/4 teaspoon red pepper flakes
  • 2 teaspoons red wine vinegar
  • 3/4 teaspoon sugar
  • 1 pound shelled large raw shrimp
  • 1/4 cup chopped parsley

Step 1Heat 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.

Step 2Add 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.

Each serving:
125 calories; 207 mg sodium; 92 mg cholesterol; 7 grams fat; 1 gram saturated fat; 5 grams carbohydrates; 10 grams protein; 1.15 grams fiber.
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