Shrimp With Sweet Italian Peppers Recipe
Ingredients
| Shrimp | 1 pound | |
| Salt | 3/4 Teaspoon | |
| Turmeric | 1/4 Teaspoon | |
| 6 medium-sized Italian peppers | ||
| 5-6 tablespoons olive or vegetable oil | ||
| 1 medium-sized onion, peeled and very finely minced | ||
| 4 cloves garlic, peeled and very finely minced | ||
| 5 whole cardamom pods | ||
| Bay Leaf | 1 | |
| 1 cinnamon stick, 2 1/2-3 inches long | ||
| Tomato sauce | 6 Tablespoon | |
| Ground coriander | 1 Teaspoon | |
| Cayenne pepper | 1/4 Teaspoon | |
| Lemon juice | 1 Tablespoon | |
| Brown sugar | 1 Teaspoon | |
Directions
Peel and devein the shrimp.
Wash thoroughly under cold running water, drain, and then pat as dry as you can.
Place the shrimp in a bowl.
Sprinkle them with 1/4 teaspoon of the salt and the turmeric.
Mix well with your hands, rubbing the salt and turmeric into the flesh.
Cut the caps off the green peppers.
Slice each in half lengthwise, then into 3 or 4 long strips.
Remove seeds.
Heat 4 tablespoons of the oil in a 10-12-inch skillet over a medium-high flame, and fry the slices of pepper, stirring, for about 5 minutes or until they brown a bit and turn slightly limp.
Remove them with a slotted spoon to a plate.
In the same skillet, adding a little more oil if necessary, stir and fry the shrimp for 2 to 3 minutes or until they become pink and opaque on the outside.
Remove with a slotted spoon to a bowl.
Turn heat to low.
Add a tablespoon of oil to the skillet, and put in the minced onions and garlic, cardamom, bay leaf, and cinnamon.
Saute for 4 to 5 minutes.or until onions get a bit soft.
Now add the tomato sauce, coriander, cayenne pepper, lemon juice, brown sugar, the remaining 1/2 teaspoon of salt, the fried green pepper slices, and 1/2 cup of water.
Bring to a boil.
Cover and simmer very gently for 10 minutes.
Remove the cover and add the shrimp along with any juice that may have accumulated in bowl.
Turn heat to medium high.
Stir the shrimp to coat them with the sauce, and continue cooking and stirring 4 to 5 minutes while the sauce thickens.
You should be left with only a little sauce at the bottom of the skillet.
To serve: Place in a shallow bowl and serve with rice and some kind of dal.
Plain boiled rice and karhi together with Cucumber and Tomato with Lemon Juice would make a very nice meal.
Wash thoroughly under cold running water, drain, and then pat as dry as you can.
Place the shrimp in a bowl.
Sprinkle them with 1/4 teaspoon of the salt and the turmeric.
Mix well with your hands, rubbing the salt and turmeric into the flesh.
Cut the caps off the green peppers.
Slice each in half lengthwise, then into 3 or 4 long strips.
Remove seeds.
Heat 4 tablespoons of the oil in a 10-12-inch skillet over a medium-high flame, and fry the slices of pepper, stirring, for about 5 minutes or until they brown a bit and turn slightly limp.
Remove them with a slotted spoon to a plate.
In the same skillet, adding a little more oil if necessary, stir and fry the shrimp for 2 to 3 minutes or until they become pink and opaque on the outside.
Remove with a slotted spoon to a bowl.
Turn heat to low.
Add a tablespoon of oil to the skillet, and put in the minced onions and garlic, cardamom, bay leaf, and cinnamon.
Saute for 4 to 5 minutes.or until onions get a bit soft.
Now add the tomato sauce, coriander, cayenne pepper, lemon juice, brown sugar, the remaining 1/2 teaspoon of salt, the fried green pepper slices, and 1/2 cup of water.
Bring to a boil.
Cover and simmer very gently for 10 minutes.
Remove the cover and add the shrimp along with any juice that may have accumulated in bowl.
Turn heat to medium high.
Stir the shrimp to coat them with the sauce, and continue cooking and stirring 4 to 5 minutes while the sauce thickens.
You should be left with only a little sauce at the bottom of the skillet.
To serve: Place in a shallow bowl and serve with rice and some kind of dal.
Plain boiled rice and karhi together with Cucumber and Tomato with Lemon Juice would make a very nice meal.
Chef
