Shrimp With Red Pepper Broth And Ratatouille Recipes

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SHRIMP WITH RED PEPPER BROTH AND RATATOUILLE



Shrimp with Red Pepper Broth and Ratatouille image

This is one of chef Troy Dupuy's signature dishes at La Caravelle restaurant in New York City.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 22

2 plum tomatoes (3 ounces each)
1/4 cup extra-virgin olive oil
2 large shallots, finely chopped
3 whole cloves
4 cloves garlic, finely chopped
2 ounces eggplant, cut into very small dice (1/3 cup)
2 ounces yellow squash, cut into very small dice (1/3 cup)
2 ounces zucchini, cut into very small dice (1/3 cup)
2 ounces red bell pepper, cut into very small dice (1/3 cup)
Coarse salt and freshly ground pepper
1 teaspoon finely chopped fine herbs (equal parts chive, chervil, tarragon, and flat-leaf parsley)
4 large shrimp, peeled with tails on, butterflied
Fresh lemon thyme sprigs, for garnish
5 red bell peppers, cored, seeded, and thinly sliced
2 shallots, thinly sliced
3 cloves garlic, thinly sliced
Coarse salt
1/2 cup dry white wine
1 star anise
3 whole cloves
2 small dried bay leaves
5 sprigs fresh lemon thyme

Steps:

  • Make the broth: Place peppers, shallots, garlic, and a pinch of salt in a medium stockpot over medium-low heat. Cook, stirring, until vegetables are translucent, about 5 minutes.
  • Increase the heat to medium-high; add wine, and bring to a boil. Cook until reduced by two-thirds, about 4 minutes. Add enough water to come up to the level of the peppers. Bring to a simmer. Stir in the star anise, clove, and bay leaves; cook for 15 minutes. Remove from heat, and add thyme. Let stand until room temperature; strain through a damp cheesecloth-lined sieve. You should have about 2 cups. Refrigerate until chilled, about 1 hour. When cold, season with salt.
  • Make the ratatouille: Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Cut an x in the bottom of each tomato, and cut out the cores with a paring knife. Drop tomatoes in boiling water, and cook until skins begin to loosen, about 30 seconds. Using a slotted spoon, transfer to ice-water bath until cool enough to handle. Peel off and discard skins. Cut tomatoes in half lengthwise, and remove seeds. Cut tomatoes into a very small dice; set aside.
  • In a small skillet, heat about 2 teaspoons oil over medium-high heat. Add 1/5 of the shallot, and 1/5 of the garlic. Cook until translucent. Add the tomato; season with salt and pepper. Cook, stirring frequently, until soft, about 1 minute. Transfer to a paper-towel-lined baking sheet to drain. Repeat with remaining shallots, garlic, and vegetables, cooking each vegetable separately.
  • Combine the cooked, drained, and cooled eggplant, yellow squash, zucchini, and bell pepper in a medium bowl. Add just enough of the tomato to bind the mixture together. Stir in the herbs. Season with salt and pepper; set aside.
  • In a small saucepan, bring 1 cup of the broth to a simmer. Add shrimp, and remove from heat. Let stand until room temperature. Transfer to refrigerator until chilled, about 30 minutes. Remove and drain on a paper-towel-lined plate.
  • Place a spoonful of ratatouille in the bottom of two soup bowls. Top each with 2 shrimp. Garnish each bowl with a sprig of thyme. Pour 1/2 cup remaining chilled broth into each bowl. Serve immediately.

SHRIMP AND BELL PEPPER STIR FRY



Shrimp and Bell Pepper Stir Fry image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 2 to 4 servings

Number Of Ingredients 14

1/2 cup low-sodium soy sauce
2 tablespoons cornstarch
2 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon minced fresh ginger
1/2 teaspoon crushed red pepper flakes, plus more for garnish
3 tablespoons peanut oil
1 red bell pepper, seeds removed and cut in thin strips
1 yellow bell pepper, seeds removed and cut in thin strips
1 pound jumbo shrimp, peeled and deveined
5 scallions, cut into 1/2-inch pieces
1 cup packed curly kale, stemmed and hand torn
1 tablespoon chopped fresh cilantro
2 teaspoons chopped fresh mint

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.

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 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.

RATATOUILLE WITH SHRIMP AND OKRA



Ratatouille with Shrimp and Okra image

Hailing from southern France, ratatouille is a stewed vegetable dish usually consisting of tomatoes, eggplant and summer squash. It's a dish I love to make, and you know I've gotta add my Low Country spin. So, I saute shrimp and okra and stir it in at the end. You're going to love it.

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

3 tablespoons olive oil
1 medium-size sweet yellow onion, diced (1 cup)
1 green bell pepper, diced (1 cup)
2 cloves garlic, minced
3/4 pound eggplant, cut into large chunks
3/4 pound zucchini, cut into large chunks
3/4 pound yellow squash, cut into large chunks
Kosher salt and freshly ground black pepper
2 sprigs fresh thyme
1 pint red cherry tomatoes
1 bay leaf
1 pound medium shrimp, peeled and deveined
3/4 pound okra, cut into 1-inch-thick slices
Juice of 1/2 lemon (about 2 tablespoons)
1/4 cup packed chopped fresh basil leaves, plus more for garnish, optional

Steps:

  • Heat 2 tablespoons of the oil in a very large, deep skillet. Add the onion, bell pepper and garlic and cook until the vegetables are tender, about 5 minutes. Add the eggplant, zucchini and yellow squash and season with 1 teaspoon each salt and pepper. Cook until the vegetables begin to soften, about 8 minutes.
  • Stir in the thyme, tomatoes and bay leaf. Reduce the heat to low and simmer until the tomatoes begin to burst, about 12 minutes.
  • Meanwhile, heat the remaining tablespoon olive oil in a separate large skillet over medium-high heat until hot. Add the shrimp and okra and sprinkle with 1/4 teaspoon each salt and pepper. Cook until the shrimp turns pink and is cooked through, about 6 minutes. Stir in the lemon juice. (This removes the "slime" from the okra.)
  • Add the shrimp, okra and basil to the vegetables. Stir to combine. Season with salt and pepper. Remove the bay leaf, then sprinkle with additional basil before serving, if desired.

SHRIMP RATATOUILLE



Shrimp Ratatouille image

Make and share this Shrimp Ratatouille recipe from Food.com.

Provided by loof751

Categories     Vegetable

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 medium eggplant
1 tablespoon salt
1/4 cup olive oil
2 large onions
3 garlic cloves, crushed
1 medium red pepper
1 medium green pepper
4 medium zucchini
3 medium tomatoes
1/4 teaspoon thyme
1/4 teaspoon oregano
1 bay leaf
salt and pepper
1 lb raw peeled and deveined shrimp
2 tablespoons chopped parsley

Steps:

  • Cut eggplant into 1/2-inch thick slices, then into chunks. Sprinkle with 1 tablespoon salt and let stand 30 minutes. Dry thoroughly.
  • Peel and slice onions. Core both peppers and cut into 1/2-inch pieces. Peel the tomatoes and cut into coarse cubes.
  • Heat oil in a large frying pan and saute onions and garlic for 2 minutes.
  • Add peppers and cook for 2 minutes more.
  • Add eggplant and brown lightly on both sides, about 3 minutes.
  • Add zucchini, tomatoes, thyme, oregano, bay leaf, and salt and pepper to taste. Simmer gently, uncovered, for 40 minutes. Stir often to baste vegetables with liquid while cooking.
  • Add shrimp and bring to a boil. Cover and reduce heat, and simmer for 3 minutes.
  • Remove from heat and remove bay leaf. Serve over hot cooked rice.

Nutrition Facts : Calories 166, Fat 8, SaturatedFat 1.1, Cholesterol 71.4, Sodium 1207.9, Carbohydrate 14.8, Fiber 5.1, Sugar 7.9, Protein 10.8

GRILLED RED PEPPER SHRIMP



Grilled Red Pepper Shrimp image

Provided by Moira Hodgson

Categories     dinner, main course

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 11

3 pounds large shrimp
4 tablespoons coarse salt
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
Juice of 1/2 a lemon
2 tablespoons minced lemon peel
1 teaspoon dried red pepper flakes (or to taste)
2 tablespoons fresh oregano leaves, chopped
Coarse sea salt and freshly ground pepper to taste
Lemon wedges
Basil leaves to garnish

Steps:

  • Peel and devein the shrimp, leaving the tails on. Put them in a large bowl of ice water with the salt. Refrigerate for one hour. Drain and pat dry.
  • In a bowl large enough to contain the shrimp, combine the oil, garlic, lemon juice, lemon peel, pepper flakes and oregano. Season to taste with salt and pepper. Add the shrimp, toss so they are thoroughly coated with the mixture and marinate for 30 minutes at room temperature. Preheat grill.
  • Grill the shrimp for two to three minutes on each side. Be careful not to overcook them. Put them on a serving platter. Cover with plastic wrap and chill until ready to serve. Garnish with basil leaves and lemon and season to taste with sea salt and pepper.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 15 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 2 grams, Sodium 964 milligrams, Sugar 0 grams, TransFat 0 grams

SZECHUAN SHRIMP WITH PEPPERS



Szechuan Shrimp with Peppers image

Categories     Garlic     Ginger     Pepper     Stir-Fry     Shrimp     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 pound uncooked large shrimp, peeled, deveined
2 tablespoons dry Sherry
1 1/2 tablespoons minced peeled ginger
2 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1/2 cup canned low-salt chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon Asian chili-garlic sauce
1 teaspoon sugar
1 tablespoon peanut oil
1 red bell pepper, cut into 1-inch diamond-shape pieces
6 green onions, cut into 1/2-inch pieces
Cooked rice

Steps:

  • Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
  • Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
  • Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

RED PEPPER SHRIMP BISQUE



Red Pepper Shrimp Bisque image

We cook this up in no time for a rich lunch or as a luxurious first course for a steak and salad dinner. -Stephanie Buttars, Phoenix, Arizona

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 cup chicken broth
1 jar (7 ounces) roasted sweet red peppers, drained
1/2 teaspoon sugar
1/2 teaspoon paprika
1 cup coarsely chopped cooked shrimp (6 ounces)
1/2 cup heavy whipping cream
1/4 cup grated Romano cheese, divided
1/4 teaspoon salt
1/8 teaspoon pepper
Dash hot pepper sauce

Steps:

  • In a small saucepan, bring broth and roasted peppers to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat and cool slightly. , Transfer to a blender; cover and process until pureed. Return to the saucepan. Add sugar and paprika; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the shrimp, cream, 2 tablespoons cheese, salt, pepper and hot pepper sauce. Cook and stir for 2 minutes or until heated through. Garnish with remaining cheese.

Nutrition Facts :

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Top Asked Questions

How to cook shrimp in chicken broth?
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.
How to cook shrimp with rice?
Instructions 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. Serve over the prepared rice.
How to cook shrimp and roasted peppers?
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.
How to cook shrimp and tomatoes?
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.

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