Lemon-Spiced Shrimp with Sweet Italian Peppers

1. Prepare the Shrimp

Peel and devein the shrimp, wash, drain, and pat them dry. Season the shrimp with ¼ teaspoon of salt and the turmeric, mixing well to ensure the seasonings coat the shrimp thoroughly.

2. Prepare the Italian Peppers

Cut off the caps of the Italian peppers, slice them lengthwise, and remove the seeds. Heat 4 tablespoons of oil in a skillet over medium-high heat. Once the oil is hot, add the pepper slices and fry them for about 5 minutes, until they are slightly browned and limp. Use a slotted spoon to remove the peppers from the skillet and set them aside.

3. Cook the Shrimp

In the same skillet, add the shrimp, adding more oil if needed. Fry the shrimp over medium-high heat for 2–3 minutes until they are pink and opaque. Remove the shrimp with a slotted spoon and set them aside.

4. Sauté the Aromatics

Add 1 tablespoon of oil to the skillet, then add the finely minced onion, garlic, cardamom pods, bay leaf, and cinnamon stick. Cook these over medium-high heat for 4–5 minutes until the onions become translucent.

5. Make the Sauce

Stir in the tomato sauce, ground coriander, cayenne pepper (if using), lemon juice, brown sugar, ½ teaspoon salt, and the fried pepper slices. Add ½ cup of water, bring the mixture to a boil, then cover and let it simmer gently for about 10 minutes.

6. Combine Shrimp and Sauce

Return the shrimp to the skillet, along with any accumulated juices. Increase the heat to medium-high and cook for 4–5 minutes, ensuring the shrimp are well coated with the sauce and the sauce thickens slightly.