Red Pepper Rouille Shrimp Toasts Recipe 425

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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

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

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.

ROASTED RED PEPPER TOASTS



Roasted Red Pepper Toasts image

Make and share this Roasted Red Pepper Toasts recipe from Food.com.

Provided by Lakerdog2

Categories     Spreads

Time 10m

Yield 2 toasts, 15 serving(s)

Number Of Ingredients 5

4 roasted red peppers
1/2 teaspoon garlic powder
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, grated
baguette, slices

Steps:

  • Puree first 4 ingredients.
  • Spread 2 tsps puree on toasted baguette slices.
  • Garnish with parmesean cheese.

Nutrition Facts : Calories 22.6, Fat 2, SaturatedFat 0.4, Cholesterol 1.5, Sodium 25.6, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1

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.

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2007-11-01 Step 1. Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and …
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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.
  • 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.

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