Inspired by peperonata, the classic Southern Italian summer dish of stewed bell peppers, a slinky mix of sweet peppers and red onion flecked with briny capers is the bed for seared shrimp in this one-pan dinner. Tomato paste gives the tender vegetables depth while a generous splash of vinegar stirred in at the end balances the flavors and adds tang. Serve the whole thing straight from the skillet with crusty bread for lazy summer eating at its best, or spoon it over rice, orzo or creamy polenta.
Full Recipe
Author
Sheela Prakash | 2026-08-26
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