Pepperoncini Arugula Salad Recipes

25 BEST PEPPERONCINI PEPPER RECIPE COLLECTION

25 Best Pepperoncini Pepper Recipe Collection image

Add a little allure to your next dinner with these pepperoncini recipes. Lightly sweet and mildly spicy with just a touch of tang, these meals are one of a kind.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Mississippi Pot Roast
Spicy Chopped Greek Salad with Pepperoncini
Slow Cooker Pepperoncini Beef aka Drip Beef
Vegetarian Italian Chopped Salad
Pepperoncini Beef Sandwiches
Low Carb Italian Beef and Cheese Bowl
Italian Beef Sandwiches
Three Cheese Pepperoncini Spread
Layered Greek Hummus Dip
Pepperoncini Deviled Eggs
Guacamole with Tomatoes and Pepperoncini
Pickle Pepperoncini Peppers
Pepperoncini Relish
Slow Cooker Mississippi Chicken
Pepperoncini Garlic Bread
Cauliflower Salad with Pepperoncini Roasted Peppers
Pepperoncini Chicken Noodle Soup
Creamy Pepperoncini Chicken Tender Skillet
Pasta With Pepperoncini Peppers Sauce
Pepperoncini Dip with Bagel Chips
Slow Cooker Mississippi Pork Roast
Spicy Pepperoncini Beef from No Crumbs Left
Pepperoncini Potato Salad
Tangy Lentil Salad with Dill Pepperoncini
Spicy Pepperoncini, Artichoke, and Kale

Steps:

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Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

GRILLED SHRIMP WITH ARUGULA MUSHROOM SALAD

Grilled Shrimp with Arugula Mushroom Salad image

Provided by Giada De Laurentiis

Categories appetizer

Time 28m

Yield 6 servings

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
2 tablespoons finely chopped pepperoncini
1 1/2 teaspoons minced garlic
Salt and freshly ground black pepper
24 large shrimp (about 1 pound), peeled, deveined
1/3 cup full-flavored extra-virgin olive oil
3 tablespoons fresh lemon juice
Sea salt and freshly ground black pepper
10 cups fresh arugula, large leaves torn in half
4 ounces large button mushrooms, thinly sliced
2 ounces shaved Parmesan

Steps:

To make the shrimp: Heat the oil in a heavy medium skillet over medium heat. Add the pepperoncini and garlic and cook until fragrant, about 2 minutes. Season, to taste, with salt and pepper. Set aside.
Toss the shrimp in a medium bowl with 2 teaspoons of the pepperoncini oil. Sprinkle with salt and pepper. Prepare a charcoal or gas grill for high heat or preheat the grill pan over a high flame. Grill the shrimp until just cooked through, about 2 minutes per side. Toss the shrimp with the remaining pepperoncini oil to coat.
Meanwhile, to make the salad: Whisk the extra-virgin olive oil and lemon juice in a medium bowl to blend. Season the dressing, to taste, with salt and pepper.
Top the arugula with mushrooms in a large bowl. Season the salad, to taste, with salt and pepper. Surround with the warm grilled shrimp and shaved Parmesan. Add dressing and toss before service. Serve immediately. Mound the salad in the center of large plates.

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