Pesto shrimp with sweet pepppers, okra 'bhindhi', Spicy mango spinach salad

Everybody at the dinner table tonight insisted that I blog this dinner up, despite the fact that I didn’t photograph it all, as it was totally lip smacking good.

Okay. Okay.

I saw the large fresh shrimp at the fishmonger today and couldn’t pass them up. At the same time, I grabbed a container of the fresh pesto from the fresh pasta chiller, and the peppers to do a sort of mediterranean treatment. Here goes. Oh, and remember that I mostly shop at Whole Foods for the more exotic stuff, so if you can’t find an ingredient, that’s probably where it came from - noted with an asterisk*

Pesto shrimp with sweet peppers

You’ll need:

1 lb of fresh, large shelled and deveined raw shrimp

4 - 5 anchovy filets with their oil

1/2 cup of fresh basil pesto*

1/2 each small red, yellow, orange and green sweet peppers

1 tablespoon minced garlic

1/2 small red onion, frenched

3-4 tablespoons extra virgin olive oil

1/4 cup vodka

salt

pepper

italian seasoning

Take 3-4 tablespoons of the pesto and use that to marinate the shrimp, for about one hour prior to cooking in the fridge. Heat your skillet over medium high, add the oil and swirl to coat. Saute the peppers and onions till almost tender.

Add the garlic and stir to combine.

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