Courtesy of Scott Miller, executive chef of The Pasta Shop and Market Hall Foods Wild Gulf shrimp is still being harvested. Every purchase of Gulf shrimp helps the livelihood of people who are sustained by this industry.
1 pound shrimp, peeled and deveined
3 tablespoons olive oil
1 cup (packed) thinly sliced yellow onion
1 tablespoon chopped garlic
1 tablespoon chopped capers
(we prefer salt packed, which must be soaked first)
¼ teaspoon chile flakes
¾ teaspoon chopped fresh oregano
½ teaspoon chopped lemon zest
1 cup (packed) thinly sliced bell peppers
Juice from one lemon
2 cups (packed) diced tomatoes (make sure to use the best available—a little overripe is fine)
1 ¼ teaspoons kosher salt
Pinch black pepper
¼ cup fish stock, vegetable stock, or water
Heat olive oil in a non-stick saute pan. Add onions and cook on medium high heat for 1 minute. Add garlic, capers, chile flakes, oregano, and lemon zest and cook over medium heat for 1 more minute. Add peppers and cook 1 minute. Add tomatoes, stock or water, salt, pepper, and lemon juice. Cook for 2 minutes. Add shrimp and cook until they start to curl and become pink—1 or 2 minutes. Garnish with chopped parsley For a Latin flair: Add . teaspoon ground cumin and . teaspoon ground coriander with the garlic/caper mix. (We recommend toasting and then grinding whole spices.) Garnish with chopped cilantro instead of parsley.
Enjoy with rice or tortillas.