Shrimp And Roasted Peppers

Ingredients

• 1 pound fresh shrimp
• 4 red or green sweet bell peppers
• 4 tablespoons clarified butter
• 2 shallots, chopped fine
• 1 cup tomato puree
• 4 tablespoons butter
• Salt and pepper as desired

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    388 calories; 25 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 25 grams protein; 245 milligrams cholesterol; 259 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Peel and devein shrimp. Singe peppers over a gas flame or under a broiler until blackened all over. Allow to cool and rub off charred skin. (Don’t be afraid to leave a bit of the charring behind; the flavor is essential to the dish.) Stem and seed the charred peppers and cut them into shrimp-sized pieces.
2. Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn white and pink. Remove and reserve.
3. Add shallots to skillet and saute 1 minute without browning. Add tomato puree and bring to the boil. Add butter, salt and pepper to taste and stir until butter is melted. Add peppers and bring to the boil again.
4. Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.

15 minutes