Shrimp and Tuna with Bell Peppers
Region: Italy
Category: Seafood
Season: Any
Difficulty: Easy

This dish is inspired by the seafood cookery of southern Italy.  I love using the natural sweetness of bell peppers to flavor other foods, especially seafood or chicken.  The colors are quite nice too, and that always make for an appetizing dish as it did one summer day when I made this for my friends Wanda, Bob and Marsha.  You could serve this on top of  linguine or rice, although that is not necessary.  If you can get fresh shrimp it will be all the better, otherwise you may want to think about using scallops or cut up swordfish instead.

[photo: Clifford A. Wright]

Yield: Makes 6 servings with pasta or rice
Preparation Time: 45 minutes

1 1/2 pounds medium shrimp, shelled

1 cup water

1/4 cup extra-virgin olive oil

1 medium onion, thinly sliced

1 yellow bell pepper, seeded and thinly sliced

1 red bell pepper, seeded and thinly sliced

1 red or green finger-type chiles, seeded and chopped

4 large garlic cloves, finely chopped

1 pound tuna, cut into 1-inch strips

Salt to taste

1/4 cup dry white wine

1. Place the shrimp shells and heads, if using fresh shrimp, in a small saucepan filled with 1 cup water.  Bring the water to a light boil and let it simmer while you continue the preparation.

2. In a large skillet, heat 3 tablespoons olive oil over medium heat, then cook the onion, yellow pepper, red pepper, chile, and garlic until soft, stirring occasionally, about 25 minutes.  Remove with a slotted spoon and set aside.

3. Increase the heat to medium-high and pour in 1 tablespoon olive oil.  After a few minutes of heating add the shrimp, tuna, and salt.  Cook 1 minute, tossing, and pour in the wine and 1/4 cup shrimp broth.  Cook until the liquid is reduced by three-quarters, 5 to 10 minutes, and return the vegetables to the skillet.  Cook until they are heated and serve immediately.

Variation: 

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Posted: 12/29/2006