Shrimp Peperonata

By kedenhofer

Yum! Serve this over Couscous or Rice.

Ingredients

• 1 1/2 lbs Shrimp
• 2 tbsp Olive Oil
• 1/2 cup Flour (for dusting shrimp)
• 1 Large Red Onion (thinly sliced)
• 2 cups Roasted Red Peppers (thinly sliced)
• 2 Cloves Garlic (minced)
• 1/2 cup Chicken Broth
• 1/3 cup White Wine Vinegar
• 2 tbsp Sugar
• 2 tbsp lemon juice

Preparation

Step 1

Pull tails off shrimp if needed.
Dust shrimp with flour and sauté in olive oil for approx 2 minutes per side. Should be slightly browned. Remove from pan.
Add sliced Red onion and garlic to same pan. Add couple tbsp of chicken broth if needed to start the simmer. Stir occasionally. Once the onions are slightly limp add remaining chicken broth, vinegar, sugar and lemon juice to deglaze and mix in all of the nice browned bits from browning the shrimp.
Stir in roasted peppers and shrimp and bring back to a simmer until warm.
Sauce will thicken from flour, if needed add extra chicken broth to loosen.
Serve over Couscous or Rice.