Shrimp With Roasted Peppers Recipes

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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.

ROASTED SHRIMP



Roasted Shrimp image

This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!

Provided by Holly Van Lom

Categories     Seafood     Shellfish     Shrimp

Time 10m

Yield 4

Number Of Ingredients 6

1 pound fresh shrimp, peeled and deveined
3 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon dried parsley
1 teaspoon ground black pepper
¼ stick butter

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
  • Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
  • Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg

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 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 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.

MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY



Mezzetta Roasted Red Bell Pepper Linguine With Shrimp Recipe by Tasty image

Here's what you need: medium raw shrimps, kosher salt, black pepper, smoked paprika, garlic powder, olive oil, Mezzetta® Roasted Red Bell Peppers, Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, kosher salt, black pepper, smoked paprika, red pepper flakes, olive oil, shallots, linguine, shaved parmesan cheese, fresh parsley

Provided by Mezzetta

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

20 medium raw shrimps, peeled and deveined, tails removed if desired
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon garlic powder
2 tablespoons olive oil
1 jar Mezzetta® Roasted Red Bell Peppers, drained
¼ cup Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, drained, divided
1 clove garlic
½ tablespoon lemon juice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ teaspoon smoked paprika
1 pinch red pepper flakes
¼ cup olive oil
2 shallots, diced
½ lb linguine, dried, cooked according to package instructions
¼ cup shaved parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
  • Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
  • Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
  • Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
  • Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
  • Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 62 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, Sugar 9 grams

GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE



Grilled Shrimp Skewers With Roasted Red Pepper Sauce image

Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 large red bell peppers
3/4 cup whole toasted almonds (see Tip)
1 teaspoon pimentón (smoked Spanish paprika)
1/4 teaspoon ground cayenne
3 garlic cloves, minced
Salt and pepper
1 cup extra-virgin olive oil
Lemon wedges, for serving
1 1/2 pounds very small potatoes, unpeeled
3 medium red onions, unpeeled and quartered
Salt
1 1/2 to 2 pounds fresh Gulf shrimp, or use frozen
Extra-virgin olive oil

Steps:

  • Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
  • Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
  • With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
  • In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
  • Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
  • Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
  • Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
  • Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
  • Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

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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From azestforlife.com


SHRIMP AND BRUSSEL SPROUT CASSEROLE - THERESCIPES.INFO
Shrimp with Brussels Sprouts and Mushrooms - low carb recipe new stepawayfromthecarbs.com. Heat the butter and oil in a large skillet. Sauté the mushrooms on a low-medium heat for 10 minutes. Slice the Brussels sprouts and discard the stalk. Add them to the skillet and cook for another 5 minutes. Add the shrimp and cook until they are cooked …
From therecipes.info


SHRIMP WITH ROASTED PEPPERS AND FETA RECIPE | MYRECIPES
Directions. Instructions Checklist. Step 1. Freeze It: Drain the peppers and cut into 1-inch pieces. Slice the scallions and 2 cloves garlic. Combine the vegetables in a bowl with the shrimp, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Divide the mixture among 4 resealable plastic freezer bags, top with the Feta (crumbled ...
From myrecipes.com


SHRIMP CAKES WITH ROASTED RED BELL PEPPER MAYONNAISE
2019-06-01 Mince shrimp by hand or in a food processor until coarsely chopped. Transfer to a mixing bowl along with scallions, parsley, panko, mayonnaise, egg, Old Bay, Worcestershire, salt and black pepper. Mix well. Form into 12 even-sized cakes. Chill in the refrigerator for 1 hour or in the freezer for 20-30 minutes.
From fromachefskitchen.com


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