Shrimp with Peppers

Ingredients

• 1½ lb medium-size shrimp
• ½ lb onions, peeled
• 1 lb sweet peppers, preferably a combination of red and green
• 3 ripe tomatoes, preferably plum tomatoes, about 1/2 pound
• 4 tbsp olive oil
• 1 tbsp finely minced garlic
• 1 bay leaf
• ½ tsp dried thyme
• salt to taste if desired
• freshly ground pepper to taste
• ¼ tsp dried hot red pepper flakes
• ¼ cup dry white wine
• ¼ cup white-wine vinegar
• ½ cup finely shredded fresh basil

Method

1. Shell and devein the shrimp. Set aside.
2. Cut the onions in half lengthwise. Place each half cut side down on a flat surface and slice thinly. There should be about 2 1/2 cups. Set aside.
3. Cut away and discard the cores from the peppers. Cut the peppers in half lengthwise. Remove and discard the seeds and veins. Place each pepper half on a flat surface and cut each half crosswise into thin strips. There should be about 4 cups. Set aside.
4. Cut away and discard the cores of the tomatoes. Cut the tomatoes into small cubes. There should be about 2 cups. Set aside.
5. Heat the oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add the pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add the tomatoes. Cook 1 minute. Add the wine and vinegar. Cover and cook about 5 minutes.
6. Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.

Notes

Very Good. Yield: 4 servings. Calories: about 315 per serving. Time: 30 to 35 minutes.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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