1/3 vegetable oil
1 each of red, orange, and yellow bell peppers, cut in strips
1 poblano pepper, cut in strips
1 large red onion, cut in medium-size slices
1 lb clean shrimp, with tails on
1 tbs blackened seasoning
Salt and black pepper to taste
½ cup fresh dill fronds (optional)
• Panfry in oil bell peppers, poblano and onions in batches. Adjust seasoning. Put them aside.
• Dredge shrimp in blackened seasoning. Sauté 2 minutes each side. Don’t crowd them.
• Mix vegetables and shrimp, plate it.
• Sprinkle with dill fronds, if desired.
Serves four.
This dish will go well with a glass of Sancerre, a delicious dry white wine with beautiful texture and refreshing acidity.