Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Shell and devein the shrimp. Set aside.
- Cut 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.
- Cut away and discard cores from the peppers. Cut peppers in half lengthwise. Remove and discard 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.
- Cut way and discard cores of the tomatoes. Cut tomatoes into small cubes. There should be about 2 cups. Set aside.
- Heat oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add tomatoes. Cook 1 minute. Add wine and vinegar. Cover and cook about 5 minutes.
- Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 997 milligrams, Sugar 4 grams, TransFat 0 grams
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