Ingredients
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2 cups White Wine Vinegar
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2 cups Sugar
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4 red Bell Peppers
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1⁄2 teaspoon Salt
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1⁄4 teaspoon Red Pepper Flakes
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1 pound medium Shrimp
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1 Cucumber
Directions
Agrodolce, a mixture of sugar and vinegar, underscores and balances the sweet and sour notes in the ingredients. Shrimp and peppers benefit greatly from this classic Italian flavor combination.
Steps
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1
Done
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Combine the vinegar and 1 cup of the sugar in a medium saucepan. Bring to a boil over a medium-high flame. Add the peppers and boil for 5 minutes. Remove the peppers with a slotted spoon, and set them aside. |
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2
Done
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Bring the vinegar-sugar mixture back to a boil. Add the remaining 1 cup sugar and continue to boil until the mixture is reduced by a third, 5 to 7 minutes. Remove from the heat and let cool. |
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3
Done
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Add 1⁄2 teaspoon salt and the red pepper flakes to the cooled agrodolce mixture. Stir in the shrimp, and refrigerate for 1 hour. |
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4
Done
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Meanwhile, preheat the oven to 400°F. |
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5
Done
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Remove the shrimp from the marinade (reserve the marinade) and place them on a parchment-paper-lined baking sheet. Season the shrimp on both sides with salt. Bake the shrimp for 10 to 12 minutes, until they are firm and opaque. Allow to cool. |
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6
Done
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When the shrimp are cool enough to handle, toss them with the bell peppers and cucumbers in a bowl. Dress with the reduced agrodolce. Divide among four plates, or serve family-style from a large bowl or platter. |
