|Shrimp, Peppers, Chopped Garlic, Ginger and Shallots, Chopped Jalapeno|
1) Finely Chopped Ginger
2) Finely Chopped Garlic- 4 cloves
3) 5 Shallots finely chopped
4) 3 Jalapeno Peppers - cut in strips
5) 6 Bells Peppers- For taste and color I used Yellow, Red and Orange
6) 250-300 ml Heavy Cream
7) White Wine Vinegar
8) Sea Salt & Ground Black Pepper
9)1 Tbs of Sugar
10) 1lbs of Tail on Shrimp
11) Half a Stick of Unsalted Butter
12) Olive Oil
Heat some olive and butter. Sautee the Finely Chopped Ginger & Garlic, followed by Shallots and Jalapeno Peppers. Cook until the ingredients start turning brown.
Add the Peppers and White Wine Vinegar and cook for about 5 minutes.
Then add heavy cream and salt and Pepper, and one tbs of Sugar. Let it shimmer for about 5 more minutes. Add half a cup of water and let it shimmer for another 5 mins. In a blender or a food processor, slowly add the cooked peppers and make a puree. Make sure you use everything in the pan. Add Salt and Pepper for taste.
After the sauce is ready, put it back in the pan and cook the tail on shrimp in the sauce until the shrimps are cooked. Don't over cook the Shrimps. One technique I used is that I just put the shrimp in the hot pan without heat and then added the sauce, shimmered for about a minute and turned the heat off and covered the pan. Ideally, you can serve this dish with Angel Hair pasta but I served it with Rice. Enjoy !!!