Shrimp With Mayonesa Garlic And Roasted Red Pepper Dipping Sauce Recipes

MARY'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small baking dish, mix the roasted red peppers, Monterey Jack cheese, cream cheese, mayonnaise, onion, garlic and Dijon-style mustard.
• Bake in the preheated oven 20 minutes, or until bubbly and lightly browned. Serve warm.

ROASTED RED PEPPER, ALMOND, AND GARLIC DIP

Steps:

• Finely chop almonds in processor. Add roasted peppers, vinegar, and garlic; process to coarse puree. With machine running, pour olive oil through feed tube and process until puree thickens slightly. Season dip to taste with salt and pepper. Serve in small bowl.

ROASTED RED BELL PEPPER AND GARLIC DIP

Steps:

• Place all ingredients in food processor.
• Process until smooth.
• If desired, garnish with a sprig of fresh parsley or basil.

ROASTED RED PEPPER WASABI DIP AND SAUCE

Steps:

• Broil the peppers, cut side down for 5 minutes. Turn over and repeat.
• Place broiled peppers in a paper bag for 10 minutes.
• Peel the cooled peppers and coarsely chop.
• Mix water and wasabi and set aside for 10 minutes to rehyrdrate.
• Place peppers and garlic into food processor and puree for 2 minutes.
• Add the sour cream, mayo, cheese, and wasabi and puree again for 2 more minutes or until mixture is smooth.

SHRIMP WITH ROASTED RED PEPPER-HORSERADISH DIP

Steps:

• Preheat broiler if using fresh red bell peppers. Cut 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; 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 and devein. Cover and chill shrimp. Serve shrimp with sauce.

VEGETABLES WITH RED PEPPER AND GARLIC MAYONNAISE

Steps:

• With processor running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add roasted pepper, vinegar and cayenne and process until mixture is almost a smooth purée. Add 1/4 cup mayonnaise and process using on/off turns just until combined. Transfer sauce to a small bowl; mix in remaining 1/4 cup mayonnaise. Season to taste with salt and pepper. Cover and refrigerate at 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Place dip in center of platter. Arrange vegetables around dip and serve.

SARAH'S ROASTED RED PEPPER DIP

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a plastic bag, tied loosely with some air inside, for 15 minutes. Remove the stems and peel the peppers. Discard the cores and seeds. Cut peppers into wide strips.
• Add the peppers, tomato paste, mayonnaise, sour cream, vinegar, garlic, and cayenne pepper in the bowl of a food processor. Pulse until almost smooth, 7 or 8 times. Salt to taste, if needed.
• Refrigerate until ready to serve.

ROASTED RED PEPPER DIPPING SAUCE

Steps:

• Place roasted pepper, parsley garlic and lemon juice in a food processor or blender. Blend thoroughly. Slowly drizzle in the Crisco Oil and mix until well blended. Generously season with salt and pepper, to taste. Add hot sauce to taste if desired. Mix well.

ROCKFISH WITH ROASTED RED PEPPER AND GARLIC SAUCE

Steps:

• TO MAKE THE SAUCE: Grill the pepper over Direct Medium heat until the skin is black and blistered on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag close tightly. Let stand for 10 to 15 minutes to steam off the skin. Peel away the charred skin. Cut off the top, remove the seeds, and coarsely chop. Place in a food processor and add the rest of the sauce ingredients. Process until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until ready to serve. Generously brush or spray the fish fillets with olive oil. Season with the dill, salt, and pepper. Grill over Direct High heat until the fish is opaque throughout, 2 to 3 minutes, turning once halfway through grilling time. Remove from the grill and serve warm with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

ROASTED RED PEPPER DIP I

Steps:

• In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
• Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.

SHRIMP WITH ROASTED RED PEPPER CREAM

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.

ROASTED RED PEPPER AIOLI

Steps:

• Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

SHRIMP WITH MAYONESA GARLIC AND ROASTED RED PEPPER DIPPING SAUCE

Steps:

• Mix mayonesa, garlic, red peppers, salt and pepper until well blended; cover.
• Refrigerate several hours or until chilled.
• Preheat grill to medium heat. Skewer shrimp on metal or wooden skewers that have been soaked in water. Grill shrimp until shrimp turn pink, turning and brushing occasionally with the oil. Serve with the mayonesa mixture.