Shrimp With Roasted Peppers Food

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SHRIMP WITH RED AND YELLOW PEPPERS



Shrimp With Red and Yellow Peppers image

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

1 red bell pepper
1 yellow bell pepper
1 medium garlic clove
3 tablespoons extra virgin olive oil
salt
1 lb ripe tomatoes
2 lbs large shrimp
1 sprig fresh oregano
1 tablespoon capers

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.

ROASTED SHRIMP AND PEPPERS WITH CHIMICHURRI



Roasted Shrimp and Peppers with Chimichurri image

Provided by Valerie Bertinelli

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 1/2 cups loosely packed fresh flat-leaf parsley leaves (from 1 large bunch), finely chopped
1/4 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon fresh oregano leaves, finely chopped
1/4 teaspoon crushed red pepper flakes
1 small shallot, finely chopped
1 small clove garlic, minced
Kosher salt
1 1/4 pounds peeled and deveined jumbo shrimp, with the tail and final segment attached
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper flakes
Kosher salt
2 tablespoons olive oil
8 ounces mixed color baby bell peppers

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.

GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA



Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika image

Categories     Garlic     Pepper     Roast     Low Carb     Shrimp     Bell Pepper     Sherry     Summer     Bon Appétit

Yield Makes 16 servings as part of buffet

Number Of Ingredients 9

Nonstick vegetable oil spray
3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
3 red bell peppers, cut into 1 1/2-inch triangles
6 tablespoons olive oil
6 garlic cloves, minced
2 1/2 tablespoons smoked paprika*
1 teaspoon cayenne pepper
1 1/2 tablespoons chopped fresh oregano
1/2 cup dry Sherry

Steps:

  • Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
  • Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
  • *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.

SHRIMP AND ROASTED PEPPERS



Shrimp And Roasted Peppers image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh shrimp
4 red or green sweet bell peppers
4 tablespoons clarified butter
2 shallots, chopped fine
1 cup tomato puree
4 tablespoons butter
Salt and pepper as desired

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



Shrimp and Roasted Red Peppers image

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

1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup butter
2 tablespoons olive oil
1/3 cup chopped onion
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 (12 ounce) jar roasted sweet red peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup fresh basil
1 cup parmesan cheese, finely shredded
16 ounces spaghetti, cooked and drained

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 WITH ROASTED PEPPER-HORSERADISH DIP



Shrimp with Roasted Pepper-Horseradish Dip image

To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.

Provided by Food Network

Categories     appetizer

Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)

Number Of Ingredients 9

4 large red bell peppers (about 2 pounds)
3 tablespoons low-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
2 pounds large shrimp

Steps:

  • Preheat broiler.
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.

SPICY SHRIMP WITH HOT CHILI PEPPERS



Spicy Shrimp With Hot Chili Peppers image

Make and share this Spicy Shrimp With Hot Chili Peppers recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Asian

Time 55m

Yield 6 serving(s)

Number Of Ingredients 19

2 tablespoons cornstarch
2 tablespoons dry sherry or 2 tablespoons rice wine
1 tablespoon soy sauce
1 tablespoon minced fresh garlic, to taste (lots is better!)
1 tablespoon fresh minced ginger
1 teaspoon sesame oil
1 1/2-2 lbs uncooked medium shrimp, peeled and deveined
3/4 cup chicken broth
3 tablespoons sugar, to taste
1 1/2 tablespoons cornstarch
1/4 cup soy sauce
3 tablespoons dry sherry or 3 tablespoons rice wine
2 teaspoons rice vinegar
6 small chili peppers or 1 teaspoon crushed dry red pepper flakes, to taste
4 tablespoons oil, divided
1 tablespoon minced fresh garlic, to taste
1 1/2 cups green onions, cut in 1/2 inch pieces
1 red bell pepper, seeded and cored, cut into 1/2 inch squares
1 1/2 teaspoons sesame oil

Steps:

  • In a bowl, combine all marinade ingredients; stir in the shrimp until evenly coated; marinate for 20-25 minutes.
  • Meanwhile, blend together all sauce ingredients.
  • Slice the chili peppers in half lengthwise, and scrape out the seeds with the tip of a knife, then cut the peppers into 1/4-inch pieces (I use rubber gloves for this, watch your eyes, these are HOT!).
  • In a large wok or large heavy skillet, over high heat, add in half of the marinated shrimp; stir-fry for 2 minutes, or until the shrimp turns pink; remove.
  • Heat 1 Tbsp oil in the same wok/frypan, and stir-fry remaining shrimp in the same manner; remove.
  • Wipe out the pan with a paper towel.
  • Heat the remaining oil in the same pan.
  • Add the chili peppers and garlic; stir-fry 10 seconds, or until peppers start to turn brown.
  • Add in the green onions and bell pepper; stir-fry 1 minute.
  • Add in the sauce mixture; cook, stirring until sauce boils and thickens.
  • Stir in the shrimp and sesame oil.
  • Serve immediately.

SHRIMP WITH ROASTED RED PEPPER CREAM



Shrimp With Roasted Red Pepper Cream image

Make and share this Shrimp With Roasted Red Pepper Cream recipe from Food.com.

Provided by LMillerRN

Categories     Healthy

Time 23m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package vermicelli
1 (12 ounce) jar roasted red peppers, drained
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup fat-free low-sodium chicken broth
3 garlic cloves, chopped
1/2 teaspoon ground red pepper
2 lbs cooked peeled large shrimp
1/4 cup chopped fresh basil

Steps:

  • Prepare pasta according to package directions, omitting salt and oil.
  • Keep pasta warm.
  • Process red peppers and next 4 ingredients in a blender or food processor until smooth.
  • Pour mixture into large skillet.
  • Cook over medium heat 5 minutes stirring often, until thoroughly heated.
  • Add shrimp and cook 2-3 minutes until thoroughly heated.
  • Remove from heat.
  • Serve over hot cooked pasta.
  • Sprinkle with basil.

Nutrition Facts : Calories 341.1, Fat 8.2, SaturatedFat 3.8, Cholesterol 211.4, Sodium 1820.6, Carbohydrate 35.9, Fiber 2, Sugar 3.3, Protein 29.6

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