Could this be it?
But the highlight of our food had to be the quick and delicious Peperonata Shrimp. A recipe from Cuisine that turned out like sweet and sour shrimp. First you coat the 2 lb of shrimp with flour and cook them for 3 minutes in a sate pan with a bit of olive oil. Putting the shrimp aside, put 1.5 cup diced leeks and 2 cloves minced garlic in the pan till brown. Add .5 cup chicken broth, 1/3 c. white vinegar, 2 T sugar, 2T lemon juice to the pan and simmer down for 5 minutes. After adding some salt, add 2 cups of thinly sliced roasted bells and the shrimp- after a quick warm-up you have an amazing meal (we served over rice).
