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This can be served as an appetizer or as the main dish.
It’s pretty easy and fast to make. In fact, you have to work pretty quickly so be sure to have all of the ingredients assembled before-hand and placed into small bowls so that you can add them to the frying pan when needed. The French call this “mise en place,” which literally translates to “everything in its place.”
The first thing to do is to roast the red pepper and the half of jalapeno pepper in a hot oven (400 degrees or higher). This could take 10-15 minutes and you should turn them over at least once. You want the peppers to become soft with a nice black char on them.
Then, while the peppers roast, you can chop the tomato and garlic and start assembling the rest of your “mise en place.”
Shrimp Buyer Beware!
As far as shrimp goes, buy American and buy wild! This is because there are no regulations in place in Asia and Central America (where most of our shrimp comes from) to ensure the shrimp are healthy to eat. Shortcuts in farming shrimp in these places include practices that are unhealthy and some shrimp farms use antibiotics that are not allowed in the U.S. The FDA looks the other way and allows this food to be sold here.
I use shrimp that is labeled, U.S. frozen wild shrimp from the Gulf of Mexico. It’s also uncooked. I find pre-cooked shrimp doesn’t have as much flavor.
Fresh From Joshua’s Restaurant in Maine
I got this simple and delicious recipe from a book called “Fresh From Maine, Recipes and Stories from the State’s Best Chefs.” It’s from Joshua’s Restaurant in Wells, Maine.
The book features more than 50 recipes and interviews with chefs from 20 restaurants in Maine, all of which get their ingredients from local farmers and fishermen to create all-natural and organic dishes.
My friend, Russell French took the photographs for the book and his friend, Michael S. Sanders, wrote the text. You may remember Russ as a guest photographer on Rootsliving when he took photos for my grandmother’s chicken and polenta recipe.
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Shrimp Saute From Joshua's Restaurant
Ingredients
- Olive oil (3 tablespoons)
- Shrimp, peeled and deveined (1 pound, 21-25 count)
- Tomato, chopped in 1-inch pieces (1 1/2 cups)
- Red pepper, roasted, thinly sliced. (1 large)
- Jalepeno pepper, roasted, thinly sliced (1/2 pepper)
- Garlic, chopped. (2 tablespoons)
- Dry white wine (1 cup)
- Butter, unsalted (4 tablespoons)
- Fresh parsley, chopped (2 tablespoons)
- Salt, to taste
Directions
- Step 1 Preheat saute pan. Put oil in pan and when almost smoking, add shrimp, tomato, peppers, and garlic.
- Step 2 Let cook for about 1 minute, then toss thoroughly just once to create a caramelized flavor.
- Step 3 After another minute when shrimp is about half-way cooked, add the wine and salt to taste.
- Step 4 Reduce wine by half, cooking off the alcohol. Then add butter and parsley to finish.
- Step 5 Serve immediately with a few pieces of grilled baguette, which is perfect for soaking up the sauce.
