Shrimp with Red and Yellow Peppers

Gamberi ai Peperoni


Preparation info

  • Difficulty


  • Serves


    as a main course

Appears in

If you would like this dish a little spicy, you can add a pinch of crushed red pepper when you sauté the garlic. Serve these shrimp with good crusty bread or Nonna Mary’s White Rice.

Total time: 35 minutes


  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1 medium clove garlic
  • 3 tablespoons extra virgin olive oil
  • Salt
  • 1 pound ripe tomatoes
  • 2 pounds large (16 to 20 count) shrimp
  • 1 sprig fresh oregano
  • 1 tablespoon capers


  1. Peel the peppers and seed them. Cut away any white pith inside the peppers and cut them into narrow 1½-inch strips.
  2. Peel and thinly slice the garlic. Put it with the olive oil in a 12-inch skillet and place over medium-high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers have a chance to brown lightly.
  3. While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes are reduced and no longer watery, about 10 minutes.
  4. While the tomatoes are cooking, peel and devein the shrimp.
  5. Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds. Add the shrimp and season with salt before stirring them in. Cook the shrimp just until they are pink through and through, 2 to 3 minutes.