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Shrimp and Peppers in Spicy Tomato Sauce



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Sweet Peppers in and Around Basket
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Shrimp and Peppers in
Spicy Tomato Sauce

Gourmet September 1995

3 tablespoons olive oil
2 1/2 tablespoons all-purpose flour
1 1/2 cups chopped onion (about 1 large)
3 large garlic cloves, minced
4 cups hot water [or shrimp stock!]
An 8-ounce can tomato sauce
2 tablespoons chili powder
1 tablespoon sugar
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon Angostura bitters
1/2 teaspoon cayenne
1 teaspoon black pepper
3 yellow bell peppers, cut into
1/2-inch-wide strips
3 red bell peppers, cut into
1/2-inch-wide strips
2 1/2 pounds jumbo shrimp (about 36),
shelled, leaving tail and last
sections intact, deveined
1/4 cup fresh lemon juice
Garnish: 2 tablespoons minced
fresh parsley leaves

In a deep 12-inch heavy skillet stir together oil and flour and cook roux
over moderate heat, stirring constantly, until color of peanut butter, about
10 minutes. Add onion and cook, stirring occasionally, until softened. Stir
in garlic and cook, stirring, 1 minute. Add hot water, tomato sauce, chili powder, sugar, Worcestershire, salt, bitters, cayenne, and black pepper
and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2
cups, about 35 minutes. Season sauce with salt. Sauce may be made 1
week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
Stir bell peppers into sauce and cook, covered, over moderate heat, stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl, letting excess sauce drip into skillet, and cover with plastic wrap. Stir shrimp into sauce and cook,
covered, over moderate heat, stirring occasionally, until cooked through,
about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover.
Boil sauce, stirring, until thickened. Pour sauce, lemon juice and salt to
taste over shrimp mixture and stir to combine well. Serve shrimp and
peppers over rice and sprinkle with parsley. Serves 6.

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