This is an incredibly easy luncheon or brunch dish to make. Shrimp with peppers, onions and boiled white potatoes are simply sauteed in bottled zesty Italian dressing. There is not much for you to do, no additional seasonings are necessary; the Italian dressing does it all.
You can make this a quick and easy recipe by using canned potatoes.*
1 Lb. of very large shrimp. Peel, clean, remove veins, keeping tails; and butterfly*
2 Large onions. sliced in fairly large slices
1 Large green pepper. Remove veins and seeds and cut pepper into slim slices
1 Large red pepper. Remove veins and seeds and cut pepper into slim slices
2 Large white potatoes that have been boiled and thinly sliced
1/2 to 3/4 Tspn hot pepper flakes
2 to 2-1/2 Oz. Any good Italian dressing
Shake Italian dressing then pour into a large heated saute pan with lid. Be very careful, the dressing will pop and splatter. Tip pan slightly away from you when pouring oil and cover pan immediately. Wait until oil in pan settles before adding ingredients to the pan. Add onions, red peppers, green peppers and hot pepper flakes to pan and cook vegetables until they are tender but not too soft. Mix well to blend flavors.
Add shrimp to saute pan and stir to mix with onions and peppers. Continue cooking until shrimp are done. They will become pink when fully cooked. This will take about 3 to 4 minutes. Add sliced white potatoes and stir gently to keep from breaking potatoes. Remove from heat, stir again and cover pan for at least 5 minutes, potatoes will heat thoroughly. Keep shrimp dish covered until ready to serve.
Makes 5 to 6 servings
*It is easy to butterfly a shrimp. After the shrimp has been peeled and veins and tails have been removed, cut shrimp down the center, being careful not to split the shrimp completely. Press each shrimp on a flat surface to butterfly.
*Use one 16-oz can of sliced white potatoes. Open can and drain liquid from potatoes, then rinse. Canned potatoes are an excellent kitchen cabinet staple. They are already cooked and can be chopped, diced or shredded. Use them to make a quick potato salad, or a pepper and potato omelet. Use your imagination.