Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Although part of this dish is cooked in the oven (the peppers) and part on the stove (the shrimp), it comes together in harmony.
About the peppers: if you happen to have an upright jalapeno rack, such as the one made by Big Green Egg, this is the time to break it out. You want to cook them upright; otherwise the cheese will ooze out. Either way, remember to place them as such before cooking.
The shrimp, inspired by an excellent America's Test Kitchen recipe, relies on a quick marinade that's added to the pan once the tomatoes begin to release their juices. Take care not to overcook the shrimp—you don't want them to be rubbery. If you want to use shell-on shrimp, you certainly can. Just have a stack of napkins on hand.
Since the sauce is quite juicy, consider serving alongside parsley-flecked orzo for a complete Mediterranean meal.
Note: This dish is every bit as enjoyable as an appetizer as it is as a main course. If you decide to serve it hors d'oeuvres-style, slice up some French bread to go with. You'll need it to sop of the juices. Warm or room temperature: it works either way. You'll need it to sop up the juices. Warm or room temperature: it works either way.
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