Venezuelan Peppers With Shrimp Recipes

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GARLICKY SHRIMP PRIMAVERA WITH SHISHITO PEPPERS



Garlicky Shrimp Primavera with Shishito Peppers image

A luscious veggie and shrimp dish with a silky garlic sauce and shishito peppers. Serve with toasted garlic bread.

Provided by Lindsey Krauss

Time 40m

Yield 8

Number Of Ingredients 12

1 (16 ounce) package angel hair pasta
3 tablespoons butter, divided
3 tablespoons extra-virgin olive oil, divided
5 cloves garlic, minced, or to taste
¼ teaspoon salt, or more to taste
1 medium zucchini, halved lengthwise and sliced
1 medium yellow squash, halved lengthwise and sliced
¾ cup chopped shishito peppers
1 pinch red pepper flakes
2 pounds small shrimp, peeled and deveined
½ cup frozen green peas
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, for about 1 minute less than recommended, 3 to 4 minutes. Reserve 1/4 cup pasta water. Drain pasta and return to the pot.
  • Heat 1 1/2 tablespoons butter and 1 1/2 tablespoons olive oil in a 12-inch skillet over medium-low heat. Add garlic and 1/4 teaspoon salt, cook until fragrant, about 1 minute, being sure not to burn. Add zucchini, yellow squash, shishito peppers, and pepper flakes; saute until vegetables begin to soften, 3 to 5 minutes.
  • Spread vegetables to the outside of the skillet. Add remaining butter and olive oil to the center of the skillet and increase heat to medium. When butter has melted, add shrimp to the center of the skillet, and peas to the outside. Toss shrimp to cook for 2 to 3 minutes, then toss to mix with vegetables. Add reserved 1/4 cup pasta water and bring to a gentle boil, about 3 minutes. Remove from the heat.
  • Add reserved pasta to the pot and gently toss with veggies and shrimp. Taste and add salt if necessary. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 366.7 calories, Carbohydrate 36.2 g, Cholesterol 186.5 mg, Fat 12.7 g, Fiber 3.2 g, Protein 27.1 g, SaturatedFat 4.2 g, Sodium 470.2 mg, Sugar 3.3 g

VENEZUELAN PEPPERS WITH SHRIMP



Venezuelan Peppers with Shrimp image

Make and share this Venezuelan Peppers with Shrimp recipe from Food.com.

Provided by Julesong

Categories     Vegetable

Time 5m

Yield 10 serving(s)

Number Of Ingredients 7

3 lbs shrimp (16-20/lb)
3 cups Spanish olive oil
4 large red bell peppers (Bell peppers should be seeded and cut into thin julienne strips.)
8 cloves garlic, peeled and cut into 1/4-inch chunks
1 chili pepper, Seeded, Minced
1 loaf French bread (1" Slices)
feta cheese (optional)

Steps:

  • Slit the shrimp up the back with a sharp knife.
  • Remove the vein, but do not peel shrimp.
  • Set them aside.
  • Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan.
  • Heat slowly.
  • Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color.) Set peppers aside.
  • Pour the remaining oil into another skillet with the garlic pieces.
  • Stew the garlic slowly for 4 to 5 minutes, until tender and golden.
  • Scoop out the garlic with a strainer or slotted spoon and add it to the peppers.
  • Heat the garlic oil until it ripples.
  • Throw in the minced chili pepper and the shrimp.
  • Saute, tossing the shrimp in the oil, until they turn pink and are just done.
  • To serve, spoon the peppers and their oil into a serving dish.
  • Surround with the shrimp.
  • Serve with bread.
  • Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic.
  • Feta cheese may be eaten with it and the shrimp goes on top.

Nutrition Facts : Calories 864.2, Fat 68.8, SaturatedFat 9.7, Cholesterol 207.4, Sodium 481.6, Carbohydrate 29.9, Fiber 2.8, Sugar 3.1, Protein 32.6

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