|
|
Shrimp and Peppers in Spicy Tomato Sauce
|
Yield: 6 servings
Source: Gourmet Magazine, September 1995
Amy's Comments: YUM! This was SPICY but super yummy and healthy. I
served over the recommended basmati recipe (which didnt turn out quite
right due to operator error .... so I wont even review it) but would
have been good over plain white or brown rice. Did I mention, YUM!? Oh
and I halved the recipe and if you do that, don't simmer the sauce
quite as long. I ended up having to add water @ the end.
INGREDIENTS:
3 tablespoons olive oil
2 1/2 tablespoons all-purpose flour
1 1/2 cups chopped onion (about 1 large)
3 large garlic cloves, minced
4 cups hot water
an 8-ounce can tomato sauce (about 3/4 cup)
2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon Angostura bitters
1/2 teaspoon cayenne
1 teaspoon black pepper
3 yellow bell peppers, cut into 1/2-inch-wide strips
3 red bell peppers, cut into 1/2-inch-wide strips
2 1/2 pounds jumbo shrimp (about 36), shelled, leaving tail and last shell section intact, and deveined
1/4 cup fresh lemon juice
Accompaniment: basmati rice with mustard seeds and golden raisins
(recipe can be found on epicurious.com if you are interested)
Garnish: 2 tablespoons minced fresh parsley leaves
INSTRUCTIONS:
- In a deep 12-inch heavy skillet stir together oil and flour and cook
roux over moderate heat, stirring constantly, until color of peanut
butter, about 10 minutes. Add onion and cook, stirring occasionally,
until softened. Stir in garlic and cook, stirring, 1 minute. Add hot
water, tomato sauce, chili powder, sugar, Worcestershire sauce, salt,
bitters, cayenne, and black pepper and simmer, uncovered, stirring
occasionally, until reduced to about 2 1/2 cups, about 35 minutes.
Season sauce with salt. Sauce may be made 1 week ahead and chilled,
covered. Reheat sauce in skillet before proceeding.
- Stir bell peppers into sauce and cook, covered, over moderate heat,
stirring frequently to avoid scorching, until crisp-tender, about 10
minutes. Transfer peppers with a slotted spoon to a large bowl,
letting excess sauce drip into skillet, and cover and plastic wrap.
Stir shrimp into sauce and cook, covered, over moderate heat, stirring
occasionally, until cooked through, about 5 minutes. Transfer shrimp
with slotted spoon to bowl and cover. Boil sauce, stirring, until
thickened. Pour sauce, lemon juice, and salt to taste over shrimp
mixture and stir to combine well. Serve shrimp and peppers over rice
and sprinkle with parsley.
NUTRITIONAL INFO:
H.U: 7 per serving or CORE + .5wpa (the flour & sugar only add 2.5 points/entire recipe)
Per Mastercook: 355 Calories; 11g Fat (27.3% calories from fat); 41g Protein; 23g Carbohydrate; 4g Dietary Fiber; 288mg Cholesterol; 1278mg Sodium.
Back to Alpha Index
Back to Recipe Type Index
