~What's For Supper~

Well I made good meals for the last couple of days (Chicken Saltimbocca, Spicy Shrimp with Sun Dried Tomatoes and Peppers, and Spicy Chicken with Sun Dried Tomatoes and Peppers) so I’m taking time off from big meals to do Korr’s Alfredo. I looked to see what else is in the refrigerator to jazz it up…

Onion, Jalapeno peppers, and there is some prosciutto leftover from the chicken Saltimbocca. And if I am brave I might add one or two dried Calabria peppers.

Oo... Oo... I got a few sun dried tomatoes left, I can cut them up and use them in the pasta.

~Gamberi Piccanti Con Pomodori Secchi e Peperoni Diana~

(Spicy Shrimp with Sun Dried Tomatoes and Peppers by Diana)

This is really fiery shrimp! I saw a couple of recipes with stewed tomatoes which I don’t like so I substituted sun dried tomatoes and combined the best of a couple of other Diablo Shrimp recipes into one, adding the green bell pepper and the jalapeno pepper from some other recipes.

Ingredients:

• 1.5 lb. of cooked medium shrimp
• 2 diced Shallot 
• 1 medium diced red or yellow pepper 
• ½ cup diced green bell pepper (Or for a spicier dish use jalapeno peppers)
• A few dried spicy hot Chili peppers (Warning: these are HOT*)
• ¼ cup of sun dried tomatoes or 1 8 ounce jar sun dried tomatoes (Drained)
• ¼ cup tomato paste
• 1 teaspoons crushed red pepper flakes, more to your liking
• 5 garlic cloves, minced
• Extra virgin olive oil
• Fresh parsley
• Salt to taste

Directions:

• Note: When handling the jalapeno to dice them or get the seeds out wear gloves or wash your hands in soapy water to get the capsaicin. Do not wipe your eyes when handling the peppers.
• In a skillet, heat 3 tablespoons extra virgin olive oil over medium-high until shimmering. Reduce the heat to medium then add the garlic, jalapeno, red & yellow peppers, and shallots. Cook over medium heat, tossing regularly, until the shallots have softened and turned a light golden brown (manage your heat to make sure the garlic does not burn). 
• Add the cream and stir until thickens.
• Stir in the tomato paste. Season with kosher salt. 
• Bring to boil, then lower the heat to medium low and allow the sauce to simmer for 10 minutes or so until thickened.
• Add the, the the red pepper flakes, sun dried tomatoes and the shrimp to the skillet stirring them in to the sauce. Cook until the shrimp is just warmed through and pink. Finish with fresh parsley.

You can serve over your favorite crusty bread, pasta, or rice, I like it over spaghetti.

Options:

• You can add corn or zucchini
• You can substitute chicken or pork for the shrimp

Serving suggestions:

• Spanish Rice, Long-Grain Rice, and Brown Rice
• Fettuccine

* I used Calabrian Diavoletti Rossi, Small Dried Spicy Hot Chili Peppers, 50g, All Natural, Non-GMO, Product of Italy, TuttoCalabria from Amazon and these are very, very hot.