Roasted Pepper Shrimp Saute

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roasted red pepper, saute, shrimp

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I made this a while back, when my mom was still living up here. She had actually given me the recipe and I bookmarked it for when she was here. I have so many seafood recipes bookmarked to try when I have someone else who will eat seafood in my house!

This recipe was good, but I think next time I will add a little more garlic and jalapeno (and I’m not a fan of hot!) to amp it up. It is really nice to have an alternative to scamp or sautéed shrimp and tomato over pasta.

Roasted Pepper Shrimp Saute

• 3 Tbsp olive oil
• 1 pound white shrimp (21-25 count), peeled and de-veined
• 1 1/2 cups chopped tomato, in 1″ dice
• 1 large roasted red pepper, thinly sliced
• 1/2 roasted jalapeno pepper, thinly sliced
• 2 Tbsp garlic, chopped
• 1 cup dry white wine
• 4 Tbsp unsalted butter
• 2 Tbsp fresh parsley, hopped
• Salt to taste

Preheat 12″ saute pan. Put oil in pan, and when it is almost smoking, add shrimp, tomato, peppers, and garlic. Let cook for about 1 minute, then toss thoroughly just once to create a caramelized flavor. After 1 more minute, when the shrimp should be about half cooked, add the wine and salt to taste. Reduce the wine by half, cooking off the alcohol, then add the butter and parsley to finish. Serve immediately.

Source: Josh Mather, Joshua’s Restaurant, Wells, Maine