Pepper with Shrimp

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.