Baked Shrimp

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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1 pound shrimp
4 Tbsp. olive oil
3 medium shallots, chopped
4 cloves garlic, chopped
4 medium Cubanelle peppers, chopped
1 bunch scallions, chopped
1 tsp. oregano
1 tsp. dill
2 medium bay leaf
1 Tbsp. paprika
1 tsp. red pepper flakes
1 can tomatoes, diced
1/2 bunch parsley, chopped
3/4 cup dry white wine
salt and pepper, to taste
2 oz. feta cheese, crumbled


Saute the garlic cloves and shallots in oil for 3 minutes, then add the peppers and scallions and saute for an additional 3 minutes.

Add the shrimp, and remaining ingredients except the feta cheese. Cook until the shrimp is no longer pink, then place the ingredients in an ovenproof dish and bake for 10 minutes at 350F. Sprinkle the feta cheese over the casserole dish and place under a broiler for 2 minutes. Serve the baked shrimp with rice and a garden salad.

Recipe adapted from “The Sultans Kitchen” by Ozcan Ozan.

Yields 4 servings.