I recently went to WholeFoods in Reno and spent some time getting some amazing meat and seafood that we aren’t able to even come close to in Gardnerville. I have been craving some really good shrimp for the past few months, but can never seem to find any decent looking ones in our local grocery stores. So I decided to grab some when I was at WholeFoods, and they were on sale! Bonus!
Once I had the shrimp, I remembered that I had this recipe that I almost always make when I get shrimp, unless I’m planning on just grilling them on the barbeque. I have had this recipe for a really long time and I can’t get enough of it whenever I make it. It’s pretty quick to make, especially if you’re an efficient chopper, thanks to the fact that shrimp take such little time to cook!
When I first saw this recipe, I wasn’t sure how it was going to turn out. With all those peppers and onions I thought it would be like fajitas or something, but boy was I wrong! This dish ends up tasting like something an old Italian lady who lives in an Italian seaside town would whip up for her guests, or at least that’s what my imagination comes up with. It works, right? It’s a nice light dish, full of flavor, and really healthy for you. Can’t beat that!
A few things worth mentioning before you make it: I suggest using the biggest skillet pan you have to make this. like this one:
Cuisinart 12-Inch Skillet with CoverI am always struggling to keep all the peppers and things in the pan, and I have a skillet that is bigger than a lot of people have in their kitchens (it’s 12 inches, I just measured it for you), so keep that in mind. Also, make sure you try and slice the onions and peppers really thin. They’ll cook better that way, and are easier to eat! Lastly, don’t forget to add the splash of balsamic before serving. It’s essential in order to get the full flavor of the dish. I forgot to do it one time and there was definitely something missing.
Well, that’s it for now! I hope you enjoy this recipe as much as I do!