Shrimp and Peppers with Bandy Cream

Save the shells! Cooking shrimp shells and extracting the flavors with cream add a dimension to this dish that brings it to a whole new level.

1 red bell pepper, sliced

1 orange bell pepper, sliced

1/2 sweet yellow onion (or two shallots), sliced

2 Tbsp butter plus 1 Tbsp olive oil

2 cloves garlic, minced

1/4 tsp crushed red pepper flakes, or to taste

1 Tbsp fresh thyme leaves, minced

18-24 shrimp, peeled, shells reserved

1 cup cream

1/2 cup Brandy

2 Tbsp capers, drained

Sauté the onions and peppers with butter and oil in a wide skillet until softened and beginning to caramelize, about 10 minutes. Add the garlic, red pepper flakes and thyme, and cook another 2-3 minutes. Remove to a bowl.

Add the shrimp peels to the skillet and fry them up in remaining oil (or add a dash if necessary) for about 5 minutes, stirring regularly. You want to draw out their flavor which will enrich the sauce greatly.

Add the cream and bring to a gentle boil. Cook for about another 5 minutes to extract as much flavor from the shells as possible.

Strain the cream through a fine mesh and discard the shells.

Return the cream to the skillet along with the peppers. Add the shrimp.

Bring to a gentle boil. Add the brandy and capers and return to a boil. Cook gently for a few minutes to remove the alcohol from the sauce, and allow sauce to thicken slightly.

Serve shrimp over rice, if desired, garnishing with fresh cilantro or parsley, and wedges of lemon.

Serves 4.

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