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Lemon Shrimp with Sweet and Hot Peppers Recipe

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This recipe for Lemon Shrimp with Sweet and Hot Peppers is from Murphy Women in the Kitchen Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup olive oil
12/ whole garlic cloves
1 1/3 cups finely diced onions
3 jalapeņo chilies, cut into thing rounds
3 red , yellow and/or green bell peppers, cut julienne
3 lbs. uncooked medium shrimp, peeled and deveined.
1/2 cup (or more) fresh lemon juice
1 tsp (or more) salt
1/2 cup finely chopped fresh Italian Parsley
Directions:
Directions:
Heat oil in heavy large skillet over medium-low heat. Add garlic and cook until brown, stirring occasionally, about 10 minutes. Add onions and jalapeņos. Cover and cook until onions are tender, stirring occasionally, about 10 minutes. Increase heat to high. Add bell peppers and cook 3 minutes. stirring constantly. Set aside.
Cook shrimp in large pot of boiling salted water until just pink, about 2 minutes. Drain. Transfer shrimp to large bowl. Pour 1/2 cup lemon juice over. Add bell pepper mixture and 1 tsp salt. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing). Add more lemon juice and salt if desired. Mix in parsley.
Serve with sliced toasted French bread for soaking up the delicious marinade.
Number Of Servings:
Number Of Servings:
Serves 20
Personal Notes:
Personal Notes:
This recipe originated in the 1989 January issue of Bon Appetit. Suggested as a great dish to serve at a Superbowl party!!!

 

 

 

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