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 tomato 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
320
Fat
10g
Ingredients
Cane Sugar, 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, Kosher Salt, Lemon Zest, Oregano, White Wine Vinegar, Kosher Salt, Canned Chickpeas, Lemon Juice, Ginger, Crushed Red Pepper, Basil, Couscous, Cucumber, Italian Parsley
Reviews
3.7
Based on 127 reviews
Scott · 05/09/25
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About Larry and Marc Forgione
At his pioneering Manhattan restaurant, An American Place, Larry Forgione established himself as a visionary locavore and the "Godfather of American cuisine." His son Marc Forgione is the chef and co-owner of the eponymous Tribeca restaurant and Peasant. Thanksgiving is the Forgione family's favorite holiday and their meal honors the food and traditions of Native Americans (who were at the first Thanksgiving). Marc's crowning feat on Next Iron Chef was Battle Thanksgiving where he prepared an homage to the First Thanksgiving in 1621 without the turkey (he did venison). Similarly, Larry’s Thanksgiving dishes often pay homage to Native Americans by using native, local ingredients such as wild game, salmon, oysters, and sweet potatoes. Marc and Larry’s CookUnity Thanksgiving dish features some of their favorite family dishes using local ingredients - red wine braised short ribs, maple whipped sweet potatoes (originally created by Larry at an American Place), and brussels sprouts with bacon.
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