CREAMY HERBED SHRIMP AND ROASTED RED PEPPER PASTA SALAD
Sauteed shrimp gets tossed with farfalle, roasted red peppers, scallion and celery in a creamy dressing.
Provided by Food Network Kitchen
Time 40m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
SHRIMP WITH ROASTED RED PEPPERS
Shrimp goes well with so many things - this version uses roasted red peppers. Blanched broccoli or pea pods would be a tasty addition. If using pre-cooked shrimp, add at the very end, just so they're heated and not rubbery.
Provided by Carolyn Haas @Linky1
Categories Seafood
Number Of Ingredients 13
Steps:
- Thaw shrimp if frozen, then rinse and pat dry with paper towels. Set aside.
- In a large skillet, heat oil over medium-high heat. Add onion. Cook and stir for 1 to 2 minutes or just until onion is tender, add garlic and cook for 1 more minute. 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. heat, but not to boiling; reduce heat and simmer gently, uncovered, for 1 minute. Stir in basil, add salt and pepper, to taste.
- Serve shrimp mixture and cheese over hot cooked rice. Garnish with chives.
EDDIE'S GRILLED SHRIMP AND ROASTED RED PEPPER SALAD
Provided by Eddie Jackson
Time 40m
Yield 10 servings
Number Of Ingredients 11
Steps:
- In a food processor or blender, combine the roasted peppers, lemon zest and juice, garlic, green onions, olive oil, crushed red pepper and some salt and black pepper. Pulse until well combined.
- Pour half of the marinade over the shrimp and toss well. If desired, marinate the shrimp in the refrigerator for up to 30 minutes.
- Prepare a grill or grill pan for medium-high heat. Oil the grill grates.
- Remove the shrimp from the marinade and transfer to the grill. Grill on both sides until cooked through, about 2 minutes per side; the shrimp should be pink and firm.
- Transfer the remaining marinade to a saucepan with 1/4 cup water. Bring to a boil, then lower to a simmer; cook until slightly thickened, about 5 minutes.
- To serve: Make a small salad with arugula and mixed greens in the center of each plate. Top with grilled shrimp, and drizzle over the sauce. Scatter feta cheese and green onions over the top.
SHRIMP AND ROASTED PEPPERS
Provided by Robert Farrar Capon
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 7
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
MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY
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
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
SHRIMP WITH ROASTED RED PEPPER CREAM
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
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
SHRIMP AND ROASTED RED PEPPERS
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
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.
GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE
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
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.
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