I was at SoWa market (Boston) and these beautiful and colorful tiny ají dulce (sweet peppers) caught my eye. These peppers smell and look similar to Habanero peppers but without the heat. I was told by a Dominican farmer that these peppers are often used to make sofrito (a blended sauce commonly used in Latin cooking). Today I decided to make a quick dish with some shrimp. The lightly sauteed peppers will maintain their crunchiness, texture and colors. The multi-color of this dish reminds me of our Fall season during this time of the year in the Northeast U.S..
20 shrimp, washed, peeled, butterflied, and de-veined
25 sweet peppers, washed, slice in half, and de-seeded
2 carrots, washed, peeled, and diced
2 celery hearts leaves included, washed and diced
3 garlic cloves, smashed and minced
2 Tbsp canola oil, olive oil or grapeseed oil
1/2 Tbsp fish sauce
2 pinches of sugar
1) Heat 1 tablespoon of oil into a pan or wok over medium high heat.
2) Once the pan or wok is hot, add garlic, saute for about 1 minute.
3) Add shrimp and saute for about 2 minutes or until the shrimp are just cooked. Remove contents and reserve in a bowl.
4) Add the other tablespoon of oil into the pan or wok.
5) Add peppers and carrots, cover pan or wok and cook for about 3 minutes.
6) Add celery and cook for about 2 minutes.
7) Return the shrimp into the pan or wok, add fish sauce and sugar, saute for another 2- 3 minutes.
*You can add the peppers either when adding the carrots or the celery. It is all depends on how cooked you prefer your peppers.
|ají dulce (sweet peppers)|