Recipe: Shrimp with Peppers and Garlic (serves 2)

SHRIMP WITH PEPPERS AND GARLIC

2/3 pound medium shrimp (about 20 shrimp at 30 per pound), peeled and deveined
2 teaspoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
3 or 4 large garlic cloves, thinly sliced
3 medium scallions, cut into 1-inch pieces
1 red bell pepper, stemmed, cored and thinly sliced
1/4 cup dry vermouth or white wine

Place shrimp in a medium bowl and sprinkle with flour, salt and pepper. Toss gently to coat, then set aside.

Heat medium skillet or saute pan over very low heat. Add oil and garlic all at once; cook and stir for about 3 minutes, or until garlic becomes very aromatic.

Raise heat to medium, add scallions and pepper, and cook for 2 more minutes, just until scallions wilt, stirring constantly.

Pour the coated shrimp into the pan and cook for about 3 minutes, or until the shrimp are firm and pink, stirring occasionally.

Raise the heat to high, pour the vermouth into the pan, and bring the mixture to a boil. Boil for just 20 seconds, stirring constantly, until the sauce is thickened and reduced. Serve immediately.

Servings: 2
Source: Cooking for Two: 120 Recipes for Every Day and Those Special Nights by Bruce Weinstein and Mark Scarbrough