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1
Wash and clean the shrimp but dont remove the shell.
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2
Then, dry and set aside.
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3
Now wash and dry the bell peppers, cut them into thin strips.
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4
Chop the onions and garlic into medium sized pieces (not too small, you want to be able to see and taste it all).
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5
Always remember, you cant go wrong with adding more bell peppers or onions or garlic or even shrimp.
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6
Just remember to adjust the white wine and vegetable stock if you do.
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7
You want lots of liquids later.
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8
After everything is chopped and sliced, heat up the olive oil (medium heat) in a large frying pan or large casserole.
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9
Saute the onions and the garlic (still keeping the heat at a medium level) until they are soft but not browned.
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10
Add the sliced bell peppers and fry them with the onions and garlic for a few more minutes.
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11
Season with salt and pepper (and/or chili pepper) the way you like it.
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12
Turn up the heat a bit and pour in the white wine and after it just starts boiling add the vegetable stock.
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13
Let it boil for a few minutes to soften the bell peppers before adding the shrimp.
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14
Once the shrimp are in the pan it only needs to cook for a few minutes basically until it turns pink.
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15
Reduce the heat and add the olives and capers (if you dont like olives or capers just ignore this bit.
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16
Itll taste great without them too).
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17
Add these just before youre getting ready to serve.
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18
They only need to heat up a bit.
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19
Sprinkle the fresh thyme and basil over the cooked dish and serve immediately.
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20
Serve with fresh French baguette or your favourite bread.
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21
And dont forget to soak your bread long and hard in the fingerlickinglicious sauce.
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22
Its the sauce thatll make you weak.
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23
It looks like a lot to do but it is so amazingly simple and delicious.
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24
Easy to prepare and super easy to handle while its cooking.
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25
Its the perfect summer dish.
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26
We love to cook it in a huge paella pan outside on the barbecue.
