Shrimp Peperonata
For this vibrant meal, Chef Marc sautés succulent shrimp in a zesty peperonata sauce, made by slow-cooking sweet bell peppers in a seasoned sauce with a little Calabrian chili for kick. Paired with a refreshing couscous salad studded with crisp cucumber and creamy chickpeas, it’s light and refreshing, but a heavy hitter in the flavor department.
Nutritional facts
Protein
21g
Carbs
35g
Calories
320kcal
Fat
10g
Ingredients
Chives, Extra Virgin Olive Oil, Red Onion, Canned Roasted Red Peppers, Cherry Tomato, Vegetable Base, Shrimp, Black Pepper, Calabrian Chili Paste, Spicy Brown Mustard, Garlic, Lemon Zest, Oregano, White Wine Vinegar, Sugar, Kosher Salt, Canned Chickpeas, Lemon Juice, Ginger, Crushed Red Pepper, Basil, Couscous, Cucumber, Italian Parsley
Contains shellfish, wheat, soybeans, celery, mustard.
Reviews
4.1
Based on 229 reviews
Did not like the taste at all. So tangy it borderlines rancid
Charlotte · 12/03/25
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About Larry and Marc Forgione
Chef Larry Forgione, hailed as "the Godfather of American cuisine", changed the way Americans eat today by embracing the virtues of our national cuisine and using only seasonal, local ingredients, ushering in the entire 'Farm-to-Table' movement. After graduating from the Culinary Institute of America and then working in some of the best kitchens in Europe and America, Forgione opened An American Place in 1983, earning three stars in The New York Times. He has been named "Chef of the Year" by the Culinary Institute of America and "America's Best Chef" in 1993 by the James Beard Foundation. Chef Marc Forgione, influenced by his experience working with a variety of cuisines for chefs such as his father, Larry, has created a modern American style of cuisine with bold flavors and playful touches. Marc is the chef/owner of Restaurant Marc Forgione and Peasant and the co-owner/partner of Khe-Yo. He won Season 3 of Food Network's The Next Iron Chef at just 31 years old, making him the youngest winner in the show's history. Among its many accolades, Restaurant Marc Forgione was recognized with a glowing two-star review in The New York Times and received a Michelin star.
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