MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS
Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!
Provided by Suzy Karadsheh
Categories Entree
Number Of Ingredients 17
Steps:
- Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
- In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
- Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
- Finally, stir in the chopped fresh parsley and serve!
Nutrition Facts : Calories 284.4 kcal, Sodium 1258.1 mg, SaturatedFat 1.8 g, Carbohydrate 9.9 g, Fiber 1.8 g, Protein 30.6 g, Cholesterol 357.6 mg, ServingSize 1 serving
COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS
Provided by Robin Miller : Food Network
Categories appetizer
Time 24m
Yield 4 servings
Number Of Ingredients 12
Steps:
- For the coconut shrimp:
- In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
- Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
- For the garlic coulis:
- In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
- Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.
SHRIMP AND SALT COD RAVIOLI WITH YELLOW PEPPER ROMESCO SAUCE
Steps:
- Yellow Pepper Romesco Sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and chipotle and season to taste with salt and pepper. Add fish stock to thin.
- Salt Cod/Shrimp Filling: In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently.
- Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop.
- Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Add the remaining oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.
- Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste.
- Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart, place 1/2 of a shrimp on top of the filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.
- Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.
- To serve: Place 2 ravioli for appetizer portion or 4 ravioli for entree portion in a shallow bowl. Toss lightly with a few tablespoons of the Yellow Pepper Romesco Sauce and serve immediately.
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 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
People also searched
More about "shrimp with roasted yellow pepper coulis recipes"
SHRIMP & SCALLOPS IN A ROASTED RED PEPPER SAUCE
From askchefdennis.com
5/5 (30)Total Time 1 hr 30 minsCategory EntreeCalories 1028 per serving
- Puree the roasted red peppers until they are as smooth as possible. Add to a medium saucepan. Heat over medium-high heat.
- Cook your pasta per box instructions, start when you begin to sauté the shrimp and scallops., it should be done about the same time you finish the sauce
SAVORY GARLIC SHRIMP WITH PEPPERS | QUICK & EASY 15 …
From spainonafork.com
5/5 (3)Category AppetizerCuisine SpanishCalories 109 per serving
SHRIMP IN ROASTED PEPPER SAUCE | COOKTORIA
From cooktoria.com
4.6/5 (85)Total Time 30 minsCategory Main DishPublished Aug 26, 2018
YELLOW PEPPER COULIS - BRENDA GANTT
From cookingwithbrendagantt.net
GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND …
From bonappetit.com
MEDITERRANEAN-STYLE GARLIC SHRIMP RECIPE WITH BELL PEPPERS
From coronadotasteofoils.com
ROASTED SHRIMP, RED PEPPERS, AND FETA - SOUTHERN …
From southernfoodandfun.com
ROASTED RED-PEPPER COULIS RECIPE - ROLLIE WESEN - FOOD & WINE
From foodandwine.com
SCALLOPS WITH ROASTED RED PEPPER COULIS - JESSICA …
From jessicagavin.com
LEMON GARLIC SHRIMP WITH SUMMER VEGGIE RISOTTO
From getmecooking.com
SPICY RED PEPPER GARLIC SHRIMP - ISABEL EATS
From isabeleats.com
30 MINUTE SHRIMP WITH ROASTED RED PEPPER SAUCE - KATE-COOKS
From kate-cooks.com
LEMON-GARLIC SHRIMP, CORN AND PEPPERS RECIPE
From hellofresh.ca
RED BELL PEPPER COULIS RECIPE - CHEF BILLY PARISI
From billyparisi.com
ROASTED RED PEPPER SHRIMP LINGUINE - DELISH
From delish.com
GRILLED GULF SHRIMP WITH SWEET CORN COULIS - FOOD & WINE
From foodandwine.com
ONE SKILLET SHRIMP WITH COUSCOUS - DIZZY BUSY AND …
From dizzybusyandhungry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love