I recently spent the week away from my kitchen and I realized how much I truly miss cooking. Like a piece of me is missing, I just feel off. Cooking is my creative outlet, my stress relief, the means by which I feel like I contribute to this crazy planet of ours; I can feed people.
Upon returning, this recipe is one of the first I dove into. Red peppers and onions cooked low and slow with crushed tomatoes and garlic; super fresh shrimp from the market and mildly spicy sausage. This is comfort food and therapy all in one. With every slice my knife makes through an onion I can feel the stress release from my shoulders. Does that sound crazy? Cooking is my drug.
In the bowl of a food processor, combine two cloves of garlic, 1/4 cup of jarred roasted red pepper, 1/4 cup of canned crushed tomatoes, four or five fresh basil leaves, a tablespoon of fresh thyme, a generous drizzle of olive oil (about two tablespoons) and salt and pepper. Process until smooth.
Peel and devein 1/2 pound of fresh shrimp and slice a 1/2 pound of kielbasa into 1/2 in rounds. Toss shrimp and sausage in marinade and cover with plastic wrap and refrigerate.
While the shrimp is marinating, start the peperonata. Heat two tablespoons of olive oil in a large pan. Slice one and two red peppers thinly. Add to the pan along with two cloves of minced garlic. Sauté for a few minutes.
Add 1/4 cup of dry white wine, 1 tablespoon of tomato paste, 1/2 cup of canned crushed tomatoes, 1 tablespoon of aged balsamic vinegar, 1 tablespoon of fresh thyme, 1/4 teaspoon of crushed red pepper and salt and pepper.
Over medium low heat, cook until onions and peppers are soft and starting to caramelize; 20-30 minutes. Add sausage. Turn heat up to medium and cook sausage for 5 minutes. Add shrimp and discard marinade. Cook 3-5 minutes or until both sausage and shrimp are cooked through.
Serve peperonata as is or over pasta for a heartier meal. Garnish with fresh basil and fresh cracked black pepper.
It feels good to be back in the kitchen. To have burned fingers and flour in my hair. When I'm not cooking I miss it so much. Food is life and creating that food makes me happy. I hope you enjoy this dish!
Peperonata with Shrimp and SausageBy Land of Noms, January 27, 2015
- 4 cloves of garlic, divided
- 1/4 cup of jarred roasted red peppers
- 1 can of crushed tomatoes, fire roasted if available
- handful of fresh basil
- handful of fresh thyme
- Olive oil
- Salt and pepper
- 1/2 lb of fresh shrimp
- 1/2 pound of kielbasa
- 1 large onion, thinly sliced
- 2 red peppers, seeded and thinly sliced
- 1 tablespoon of tomato paste
- 1/4 cup of dry white wine
- 1 tablespoon of balsamic vinegar
- 1/4 teaspoon of crushed red pepper flakes
- In the bowl of a food processor, combine two cloves of garlic, roasted red peppers, 1/4 cup of crushed tomatoes, 4-5 fresh basil leaves, 1 tablespoon of fresh thyme, 2 tablespoons of olive oil, and salt and pepper
- Puree until smooth and well combined
- Shell and devein shrimp; slice kielbasa into 1/2 inch rounds
- Coat with marinade, cover with plastic wrap and refrigerate
- Heat two tablespoons of olive oil in a large pan
- Add sliced onions and peppers to the pan along with 2 cloves of minced garlic
- Saute for a few minutes until just starting to soften
- Add 1/4 cup of wine, tomato paste, balsamic vinegar, 1/2 cup of crushed tomatoes, crushed red pepper, 1 tablespoon of fresh thyme, and season with salt and pepper
- Cook onions and peppers over medium low heat until starting to caramelize, 20-30 minutes
- Add sausage and turn heat up to medium, cook for 5 minutes
- Add shrimp and cook for an additional 3-5 minutes or until shrimp and sausage are cooked through, discard any remaining marinade
- Serve as is or over pasta
- Garnish with fresh basil and cracked black pepper
Sharing our culinary adventures in Cascadia with simple, sustainable & satisfying eats. Bon Appétit!