Red Pepper Rouille And Shrimp Toasts Recipes

RED PEPPER ROUILLE AND SHRIMP TOASTS

Red Pepper Rouille and Shrimp Toasts image

Provided by Bon Appétit Test Kitchen

Categories Food Processor Appetizer Bake Sauté Cocktail Party Quick & Easy New Year's Eve Shrimp Bell Pepper Winter Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 12

Number Of Ingredients 9

Ingredients

2 garlic cloves
1/4 teaspoon cayenne pepper
1/8 teaspoon crumbled saffron threads
1/2 cup diced drained roasted red bell pepper from jar, patted dry
2 teaspoons red wine vinegar
1/2 cup mayonnaise
24 uncooked large shrimp, peeled, deveined
12 4x1/2-inch diagonal slices sourdough baguette
Drained capers

Steps:

Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.
Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes.
Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

RED PEPPER ROUILLE & SHRIMP TOASTS RECIPE - (4.2/5)

Red Pepper Rouille & Shrimp Toasts Recipe - (4.2/5) image

Provided by tammy1365

Number Of Ingredients 9

Ingredients

2 garlic cloves
1/4 teaspoon cayenne pepper
1/8 teaspoon saffron threads, crumbled
1/2 cup roasted red bell pepper from jar, diced and drained, patted dry
2 teaspoons red wine vinegar
1/2 cup mayonnaise
24 large shrimp, uncooked, peeled and deveined
12 4x1/2-inch sourdough baguette, diagonally sliced
Drained capers

Steps:

Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper. Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes. Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

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

Ingredients

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.

ROASTED RED PEPPER ROUILLE

Roasted Red Pepper Rouille image

This is a recipe that a chef I used to work with used to serve over spicy crab cakes.This recipe should be served like an aioli,cold due to the raw eggs. If you like it a little spicier you can add some diced jalapeno while pureeing.

Provided by Arabannie

Categories Sauces

Time 30m

Yield 3 cups approx.

Number Of Ingredients 9

Ingredients

2 large red peppers
4 egg yolks
2 anchovy fillets
2 tablespoons Dijon mustard
2 tablespoons capers
1 tablespoon jabanero vinegar
3 tablespoons fresh lemon juice
salt and pepper
2 cups olive oil

Steps:

Roast the peppers on the grill or in the oven.
Peel and cool.
Puree the peppers in the food processor till smooth.
In food processor puree the egg yolks till they thicken and turn pale, as you would when making a mayonaise or aioli.
Add anchiovies, capers,dijon,vinegar,lemon juice,and salt and pepper.
Puree.
Add the roasted red pepper puree and blend.
While processor is running slowly drizzle in the olive oil till everything has immulsified and thickened.
Refridgerate till use.

Nutrition Facts : Calories 1385.2, Fat 150.4, SaturatedFat 22, Cholesterol 254, Sodium 394.9, Carbohydrate 9.7, Fiber 2.8, Sugar 5.4, Protein 5.7

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Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.
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Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

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