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.
SPICY SHRIMP AND PEPPERS
My Spicy Shrimp and Peppers recipe is an easy 30 minute dinner! Sauteed shrimp and peppers with spicy seasoning and rice or pasta is one of our favorite weeknight meals.
Provided by Dorothy Kern
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Sprinkle the shrimp with the taco seasoning.
- Heat 2 teaspoons oil in a large nonstick skillet. Add the onions and peppers and cook until they're tender but still crisp. Push the peppers to the sides of the pan, add the remaining 2 teaspoons oil and the shrimp. Cook until shrimp is pink and cooked through, just about 3-4 minutes.
- Stir in the salsa and lime juice and heat through. Serve hot.
- Serving suggestions: rice or pasta.
Nutrition Facts : ServingSize 1 serving, Calories 181 kcal, Carbohydrate 7 g, Protein 24 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1003 mg, Fiber 2 g, Sugar 4 g
JAMAICAN PEPPER SHRIMP RECIPE
Stewed in a flavorful aromatic broth loaded with onion, garlic, allspice, thyme, and Scotch bonnet peppers, this Jamaican roadside snack can now be made right in your kitchen.
Provided by Jillian Atkinson
Categories Appetizers and Hors d'Oeuvres Snacks
Time 1h10m
Yield 4
Number Of Ingredients 14
Steps:
- Wearing latex gloves, prepare Scotch bonnet peppers; preparation will depend on your heat tolerance. For very spicy heat, stem and chop or slice peppers, keeping seeds and white pith; for medium heat, stem and seed peppers, then chop or slice; for mild heat, leave peppers whole, including stems.
- In a medium bowl, add shrimp with Scotch bonnets, bell pepper, onion, thyme, garlic, annatto oil (or neutral oil), salt, annatto powder, garlic powder, and onion powder. Stir to combine well. Cover with plastic and refrigerate at least 30 minutes and up to overnight.
- Using a gloved hand, scrape aromatic vegetables and herbs off shrimp and set shrimp aside in a clean bowl. Add water to vegetable marinade, then pour mixture into a stainless-steel skillet large enough to hold shrimp in a single layer.
- Bring to a simmer over medium heat, add allspice berries, then cover and cook at a simmer for 15 minutes.
- Add vinegar, turn heat to medium-low, and add shrimp to the skillet in a single layer. Cover and cook for 2 minutes.
- Turn off heat, uncover, and stir until shrimp are just cooked through and no longer translucent, about 2 minutes longer. Season with additional salt, if desired.
- Transfer shrimp to a serving plate and let cool slightly. Discard cooking liquid and vegetables. Serve shrimp warm or at room temperature, peeling them at the table.
Nutrition Facts : Calories 271 kcal, Carbohydrate 39 g, Cholesterol 143 mg, Fiber 11 g, Protein 20 g, SaturatedFat 1 g, Sodium 1235 mg, Sugar 19 g, Fat 6 g, ServingSize Serves 4 as an appetizer or snack, UnsaturatedFat 0 g
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
SALT AND PEPPER SHRIMP
This is the classic Cantonese shrimp dish with the heads and peels left on. The shrimp are usually eaten whole, but I know this is scary for some. The recipe is traditional, but you can peel and clean the shrimp if you prefer. I think that when fried, the skins and heads taste like tempura and hold the seasonings perfectly. You can choose your own adventure here, but I do hope you try this dish as it was meant to be eaten.
Provided by Jet Tila
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, combine the salt, bouillon powder, sugar and white pepper and reserve.
- Rinse the shrimp under cold water, then drain them quickly in a colander. Leave them moist to absorb the cornstarch to make a crust.
- Heat the oil in a 6-quart Dutch oven or pot until the oil reaches about 375 degrees F. Add the cornstarch to a large bowl, dredge the shrimp in cornstarch and then shake off the excess. Deep fry the shrimp for 2 to 3 minutes in three small batches. Drain on a sheet pan as you are heating your skillet or wok.
- While the shrimp are cooking, heat a large skillet or wok to high and spoon in 2 tablespoons (30 grams) of oil. When the first wisp of white smoke appears, stir in the garlic, ginger and jalapeno and cook for about 30 seconds until light brown.
- Toss in the fried shrimp, reserved sugar-and-salt mixture and scallions. Continually toss the shrimp to coat well, 1 to 2 minutes. Once the shrimp are heated through, plate the shrimp and top with crispy bits from the pan.
GARLIC SHRIMP STIR-FRY WITH PEPPERS & ONIONS
This Garlic Shrimp Stir-Fry with Peppers & Onions is fresh, fast, healthy and seriously easy to make! Add snow peas if you are a fan of them, but it's delicious without them!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 11
Steps:
- Prepare your rice of choice.
- In a large skillet, saute the garlic in butter for 2 minutes.
- Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
- Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
- Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
- Serve over the prepared rice.
Nutrition Facts : Calories 200 kcal, Carbohydrate 7 g, Protein 24 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 300 mg, Sodium 1280 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SHRIMP WITH PEPPERS
Provided by Pierre Franey
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Shell and devein the shrimp. Set aside.
- Cut onions in half lengthwise. Place each half cut side down on a flat surface and slice thinly. There should be about 2 1/2 cups. Set aside.
- Cut away and discard cores from the peppers. Cut peppers in half lengthwise. Remove and discard seeds and veins. Place each pepper half on a flat surface and cut each half crosswise into thin strips. There should be about 4 cups. Set aside.
- Cut way and discard cores of the tomatoes. Cut tomatoes into small cubes. There should be about 2 cups. Set aside.
- Heat oil in a heavy skillet and add the onion and garlic. Cook, stirring, until wilted. Add pepper strips and bay leaf, thyme, salt, pepper and dried pepper flakes and stir. Cook about 2 minutes, stirring, and add tomatoes. Cook 1 minute. Add wine and vinegar. Cover and cook about 5 minutes.
- Add the shrimp and stir. Cover and let cook about 2 minutes. Stir in the basil and serve.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 12 grams, Carbohydrate 11 grams, Fat 15 grams, Fiber 2 grams, Protein 25 grams, SaturatedFat 2 grams, Sodium 997 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP WITH RED AND YELLOW PEPPERS
Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.
Provided by MarraMamba
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
- Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
- While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
- While the tomatoes are cooking, peel and devein the shrimp.
- Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.
More about "shrimp and pepper food"
28 BEST SHRIMP RECIPES | QUICK AND EASY …
From foodnetwork.com
Author By
SAUTéED JUMBO SHRIMP WITH SWEET …
From myrecipes.com
SHRIMP, BELL PEPPER AND ONIONS SKILLET - PRIMAVERA …
From primaverakitchen.com
THE BEST PEPPER SHRIMP RECIPE - SIMPLY …
From simplytrinicooking.com
ONE SKILLET SHRIMP FAJITAS - 30 MINUTE RECIPE
From tasteandtellblog.com
OUR FAVORITE SHRIMP RECIPES | MARTHA STEWART
From marthastewart.com
26 SHRIMP PASTA RECIPES FOR EASY WEEKNIGHT DINNERS - FOOD COM
From foodnetwork.com
Reviews 47Author By
12 SHRIMP AND SAUSAGE RECIPES
From allrecipes.com
SALT AND PEPPER SHRIMP (椒盐虾) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SHRIMP WITH PEPPERS RECIPE | EAT SMARTER USA
From eatsmarter.com
LOW SUGAR - CAJUN SHRIMP WITH BELL PEPPERS &AMP; CORN RECIPES
From tfrecipes.net
SHRIMP AND GRITS – SPICEWALLA
From spicewallabrand.com
COOKING UP KOREAN-STYLE SHRIMP AND PEPPER PANCAKES
From korea.stripes.com
5 SHISHITO PEPPER RECIPES YOU'LL LOVE
From allrecipes.com
SALT AND PEPPER SHRIMP (椒盐虾) - RED HOUSE SPICE
From redhousespice.com
QUICK AND EASY SIZZLIN' HOT SKILLET SHRIMP FAJITAS
From selfproclaimedfoodie.com
ROMESCO SHRIMP & COUSCOUS SKILLET WITH SPINACH & TOMATOES
From blueapron.com
BEST SHRIMP CREOLE RECIPE - HOW TO MAKE SHRIMP CREOLE
From delish.com
SHRIMP AND CABBAGE PORRIDGE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SAUTEED PEPPERS AND SHRIMP RECIPE - LOS ANGELES TIMES
From latimes.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