Uploaded June 2022 | Updated September 2026, 22 hours ago
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This recipe is, as far as I know, completely original; born, as is often the case, of serendipity and laziness. We combined some things we had on hand and ended up with something so delicious we wanted to share it with everyone. We marinate some shrimp in winy, garlicky tapenade, and then saute it with thinly-sliced onion and whole shishito peppers, until everything is wonderfully delicious. The peppers stay a little al dente which is just what we like but they could go in earlier, be blanched or grilled over flame to get them more cooked if so desired.
Shrimp should be peeled (leaving on the tail) and deveined before marinating. Freeze and keep the shells and use them later to make shrimp stock for a number of delicious uses. Make sure to saute over sufficient heat without burning the ingredients, and avoid crowding the pan. If there is a lot to cook, simply make two batches. If you have leftovers, let them cool and then refrigerate them promptly. We’ve never had any of this leftover, but I suspect it would be good cold, and could be turned into a sort of ceviche by adding some pico de gallo to it.
Makes enough for 3 people, 5-6 shrimp per person.
Equipment:
• large nonstick skillet
• nonreactive bowl or lidded container for marinating shrimp
Ingredients:
1 lb shrimp ours were 16-18 pc to the pound
15-21 ea shishito peppers feft whole with stem and calyx removed
2 cloves garlic
2-4 ea olives green, optionally “la bomba”
1 ea pickled hot pepper or relish or hot sauce; not a huge amount
1 tsp white vermouth or extremely dry white wine
1/2 ea onion French-sliced very thinly
1-2 oz Feta cheese optional; creates an excellently creamy sauce
olive oil
Procedure:
1. Up to a day in advance, marinate the shrimp.
2. Clean, peel, and devein the shrimp.
3. Chop up and smash together the garlic, olives and pepper.
4. Mix in the vermouth and a tsp or so of olive oil, and smear the pasty tapenade all over the shrimp.
5. Cover the marinating shrimp and place under refrigeration for no more than 24 hr. Doing this the morning or afternoon before cooking them is adequate, there is no need to marinate the shrimp overnight.
6. When the time comes to cook, get some more olive oil hot over medium-high heat (for sauteing).
7. Add the shrimp to the hot pan and let them sizzle on one side and get a little color, which they should do quickly. If the pan is already overloaded, turn up the heat, watch carefully, and take note of when the lower side of the shrimp start to become opaque (cooked).
8. At that point, or after 45-60 sec of good saute, flip the shrimp in the pan and then add the sliced onions and the shishito peppers.
9. Allow everything to cook together, giving the pan another few shakes, until the onions are soft, perhaps slightly colored, the shrimp are cooked, and the peppers are no longer raw.
10. Crumble and add the feta to the pan, toss it through, and take it off the heat.
11. Serve immediately over rice or flatbread. We have enjoyed it a great deal with hummus and other typically Mediterranean side-dishes.
Music: bensound.com/royalty-free-music
Check our our Patreon!
patreon.com/loveyourfood
This recipe is, as far as I know, completely original; born, as is often the case, of serendipity and laziness. We combined some things we had on hand and ended up with something so delicious we wanted to share it with everyone. We marinate some shrimp in winy, garlicky tapenade, and then saute it with thinly-sliced onion and whole shishito peppers, until everything is wonderfully delicious. The peppers stay a little al dente which is just what we like but they could go in earlier, be blanched or grilled over flame to get them more cooked if so desired.
Shrimp should be peeled (leaving on the tail) and deveined before marinating. Freeze and keep the shells and use them later to make shrimp stock for a number of delicious uses. Make sure to saute over sufficient heat without burning the ingredients, and avoid crowding the pan. If there is a lot to cook, simply make two batches. If you have leftovers, let them cool and then refrigerate them promptly. We’ve never had any of this leftover, but I suspect it would be good cold, and could be turned into a sort of ceviche by adding some pico de gallo to it.
Makes enough for 3 people, 5-6 shrimp per person.
Equipment:
• large nonstick skillet
• nonreactive bowl or lidded container for marinating shrimp
Ingredients:
1 lb shrimp ours were 16-18 pc to the pound
15-21 ea shishito peppers feft whole with stem and calyx removed
2 cloves garlic
2-4 ea olives green, optionally “la bomba”
1 ea pickled hot pepper or relish or hot sauce; not a huge amount
1 tsp white vermouth or extremely dry white wine
1/2 ea onion French-sliced very thinly
1-2 oz Feta cheese optional; creates an excellently creamy sauce
olive oil
Procedure:
1. Up to a day in advance, marinate the shrimp.
2. Clean, peel, and devein the shrimp.
3. Chop up and smash together the garlic, olives and pepper.
4. Mix in the vermouth and a tsp or so of olive oil, and smear the pasty tapenade all over the shrimp.
5. Cover the marinating shrimp and place under refrigeration for no more than 24 hr. Doing this the morning or afternoon before cooking them is adequate, there is no need to marinate the shrimp overnight.
6. When the time comes to cook, get some more olive oil hot over medium-high heat (for sauteing).
7. Add the shrimp to the hot pan and let them sizzle on one side and get a little color, which they should do quickly. If the pan is already overloaded, turn up the heat, watch carefully, and take note of when the lower side of the shrimp start to become opaque (cooked).
8. At that point, or after 45-60 sec of good saute, flip the shrimp in the pan and then add the sliced onions and the shishito peppers.
9. Allow everything to cook together, giving the pan another few shakes, until the onions are soft, perhaps slightly colored, the shrimp are cooked, and the peppers are no longer raw.
10. Crumble and add the feta to the pan, toss it through, and take it off the heat.
11. Serve immediately over rice or flatbread. We have enjoyed it a great deal with hummus and other typically Mediterranean side-dishes.
Music: bensound.com/royalty-free-music
