ROASTED SHRIMP AND PEPPERS WITH CHIMICHURRI
Provided by Valerie Bertinelli
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the chimichurri: Stir together the parsley, oil, vinegar, oregano, red pepper flakes, shallots, garlic and 1/2 teaspoon salt in a bowl. Transfer to a serving bowl and set aside.
- For the shrimp and peppers: Preheat the broiler on high. Toss the shrimp with the coriander, red pepper flakes, 1/2 teaspoon salt and 1 tablespoon of the oil. Toss the peppers with the remaining tablespoon oil and 1/4 teaspoon salt.
- Arrange the shrimp in a single layer on half of a large rimmed baking sheet. Arrange the peppers on the other half. Broil, flipping the shrimp and giving the peppers a stir once, until the shrimp are just cooked through and the peppers are tender and charred in spots, 6 to 7 minutes for the shrimp (remove them to a serving plate when done) and 8 to 10 minutes for the peppers. Add the peppers to the serving plate and serve with the chimichurri.
SHRIMP AND ROASTED PEPPERS
Provided by Robert Farrar Capon
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel and devein shrimp. Singe peppers over a gas flame or under a broiler until blackened all over. Allow to cool and rub off charred skin. (Don't be afraid to leave a bit of the charring behind; the flavor is essential to the dish.) Stem and seed the charred peppers and cut them into shrimp-sized pieces.
- Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn white and pink. Remove and reserve.
- Add shallots to skillet and saute 1 minute without browning. Add tomato puree and bring to the boil. Add butter, salt and pepper to taste and stir until butter is melted. Add peppers and bring to the boil again.
- Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.
Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 815 milligrams, Sugar 10 grams, TransFat 0 grams
SHRIMP AND ROASTED RED PEPPERS
Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes? From Better Homes and Gardens.
Provided by Chef PotPie
Categories European
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
- Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
- Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.
SHRIMP AND BELL PEPPER STIR FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 14
Steps:
- In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
- Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
- Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
- Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
- Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE
Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.
Provided by David Tanis
Categories dinner, seafood, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
- Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
- With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
- In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
- Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
- Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
- Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
- Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
- Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.
SHRIMP WITH ROASTED RED PEPPERS
Shrimp goes well with so many things - this version uses roasted red peppers. Blanched broccoli or pea pods would be a tasty addition. If using pre-cooked shrimp, add at the very end, just so they're heated and not rubbery.
Provided by Carolyn Haas @Linky1
Categories Seafood
Number Of Ingredients 13
Steps:
- Thaw shrimp if frozen, then rinse and pat dry with paper towels. Set aside.
- In a large skillet, heat oil over medium-high heat. Add onion. Cook and stir for 1 to 2 minutes or just until onion is tender, add garlic and cook for 1 more minute. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
- Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. heat, but not to boiling; reduce heat and simmer gently, uncovered, for 1 minute. Stir in basil, add salt and pepper, to taste.
- Serve shrimp mixture and cheese over hot cooked rice. Garnish with chives.
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- Place the roasted peppers together with the liquid from the jar into a blender or smoothie cup and process until smooth.
- In a large skillet, melt the butter over medium-high heat. Add the shrimps, paprika, and red pepper flakes. Cook for about 5 minutes.
- Turn the heat to low and add garlic and salt. Cook for 1 minute and remove the shrimps from the skillet.
- To the same skillet, add the roasted pepper puree. Turn the heat to medium and cook it for about 7-10 minutes, until most of the liquid evaporates.
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