Serves: 7
Total Calories: 408

1 (14-ounce) jar roasted red peppers, rinsed and drained
1 tablespoon balsamic vinegar
3/4 cup olive oil, divided
1 tablespoon sugar
salt and pepper to taste
3 tablespoons butter, divided
1/2 cup cream
2 cloves garlic, finely chopped or pressed
3 pounds shrimp, peeled and deveined
1/4 cup chopped parsley
rice or pasta, cooked

Purée peppers with vinegar in food processor, adding 1/2 cup oil in thin stream. Stir in sugar, salt, and pepper. Bring to a simmer in saucepan. Stir in 2 tablespoons butter in pieces. (Can be made ahead to this point.) Stir in cream until just heated through. Do not boil.

Warm remaining 1/4 cup olive oil with remaining 1 tablespoon butter in sauté pan. Add garlic. In single layer, sauté shrimp in batches. Salt to taste. Do not overcook. Mix shrimp with sauce and serve over rice or pasta. May use fewer shrimp and serve over baked grouper or other fish. Garnish with chopped parsley.

Nutritional Facts:

Serves: 7
Total Calories: 408
Calories from Fat: 307

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