Seven Pepper Shrimp

If you are into spicy flavored food, this is your recipe. It's not spicy hot, but just bursting with bell pepper flavor. I used seven different kinds of peppers, but you can omit the serrano (jalapeno) peppers if you prefer. Finally, buy jumbo frozen shrimp and defrost in the refrigerator when you're ready to use them. I bought my frozen shrimp with the shell on and made a quick shrimp stock with the shells. You don't have to do this, however. Chicken stock will work well with the recipe.

INGREDIENTS

• 2 Tablespoons Olive oil
• 1 Red bell pepper, chopped
• 1 Yellow bell pepper, chopped
• 1 Orange bell pepper, chopped
• 1 Serrano pepper, minced
• 1 Anaheim pepper, chopped
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes
• 1 cup onion, chopped
• 1 Bay leaf
• 3 garlic cloves, minced and divided
• 1 cup Chicken stock (I used shrimp stock)
• 1 Tablespoon butter
• 1 bag of jumbo frozen shrimp (13 to 15 count), defrosted and shelled
• the juice of half a lemon
• 1 Tablespoon parsley, chopped
• salt and pepper
• Cooked white rice

DIRECTIONS

Heat 1 tablespoon olive oil in a large 4 qt. pot or dutch oven on medium heat. Add the chopped onion, bay leaf and half of the minced garlic. Sautee for 5 to 8 minutes, until onion is soft and transluscent.Raise the heat to medium-high and add all the peppers. Cook, stirring frequently, for about 10 minutes.Add 1 cup of chicken (or shrimp) stock and simmer, uncovered, for another 8 minutes. Add salt to taste (I added 1/2 teaspoon).

While the peppers are cooking, get a large 10" sautee pan or skillet and heat 1 tablespoon olive oil and 1 tablespoon butter on high. Once skillet is hot, add the shrimp and the remaining garlic. Sautee for three minutes then squeeze the juice of half a lemon and 1 tablespoon chopped parsley. Remove shrimp from heat and add it (and its juices) to the simmering peppers. Cover the pot and turn off the heat and let the shrimp finish cooking, about 5 more minutes.

Discard bay leafe and serve the seven pepper shrimp with a side of white rice. Garnish with chopped parsley or with wedges of avocados. A dry, chilled white wine goes well with this meal. Try a Pinot Grigio or a Vernaccia.