Red Pepper Rouille Recipes

RED PEPPER ROUILLE AND SHRIMP TOASTS

Red Pepper Rouille and Shrimp Toasts image

Provided by Bon Appétit Test Kitchen

Categories Food Processor Appetizer Bake Sauté Cocktail Party Quick & Easy New Year's Eve Shrimp Bell Pepper Winter Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 12

Number Of Ingredients 9

Ingredients

2 garlic cloves
1/4 teaspoon cayenne pepper
1/8 teaspoon crumbled saffron threads
1/2 cup diced drained roasted red bell pepper from jar, patted dry
2 teaspoons red wine vinegar
1/2 cup mayonnaise
24 uncooked large shrimp, peeled, deveined
12 4x1/2-inch diagonal slices sourdough baguette
Drained capers

Steps:

Preheat oven to 425°F. Finely chop garlic cloves with cayenne pepper and saffron in mini processor. Add roasted red pepper and vinegar to processor; blend until almost smooth. Blend in mayonnaise. Season rouille to taste with salt and pepper.
Transfer 1/3 cup rouille to medium bowl. Add shrimp and toss to coat. Arrange sourdough baguette slices on baking sheet. Spread each slice with rouille. Bake until bottoms of toasts are crisp and rouille is darker in color, about 10 minutes.
Heat large nonstick skillet over medium-high heat. Add shrimp, spreading in single layer. Cook until just browned and opaque in center, about 2 minutes per side. Arrange toasts on plate. Place 2 shrimp on each toast; sprinkle toasts with capers.

ROUILLE

Rouille image

Provided by Ina Garten

Categories condiment

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

4 large garlic cloves
1 1/2 teaspoons kosher salt
*1 extra-large egg yolk, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice
1/2 teaspoon saffron threads
1/4 teaspoon crushed red pepper flakes
1 cup good olive oil

Steps:

Place the garlic and salt on a cutting board and mince together. Transfer the mixture to a food processor fitted with the steel blade. Add the egg yolk, lemon juice, saffron, and red pepper flakes. Process until smooth.
With the machine running, pour the olive oil in a thin, steady stream through the feed tube to make a thick mayonnaise emulsion. Transfer the rouille to a serving bowl and store it in the refrigerator until ready to serve.

RED PEPPER ROUILLE

RED PEPPER ROUILLE image

Categories Pepper Appetizer

Yield 1 bowl

Number Of Ingredients 6

Ingredients

2 roasted red peppers
6 basil leaves
1 clove garlic (or 3 cloves roasted garlic)
salt and pepper
1 T balsamic vinegar
3 T olive oil

Steps:

Do not have to peel peppers. Blend all ingredients in food processor.

ROASTED RED PEPPER ROUILLE

Roasted Red Pepper Rouille image

This is a recipe that a chef I used to work with used to serve over spicy crab cakes.This recipe should be served like an aioli,cold due to the raw eggs. If you like it a little spicier you can add some diced jalapeno while pureeing.

Provided by Arabannie

Categories Sauces

Time 30m

Yield 3 cups approx.

Number Of Ingredients 9

Ingredients

2 large red peppers
4 egg yolks
2 anchovy fillets
2 tablespoons Dijon mustard
2 tablespoons capers
1 tablespoon jabanero vinegar
3 tablespoons fresh lemon juice
salt and pepper
2 cups olive oil

Steps:

Roast the peppers on the grill or in the oven.
Peel and cool.
Puree the peppers in the food processor till smooth.
In food processor puree the egg yolks till they thicken and turn pale, as you would when making a mayonaise or aioli.
Add anchiovies, capers,dijon,vinegar,lemon juice,and salt and pepper.
Puree.
Add the roasted red pepper puree and blend.
While processor is running slowly drizzle in the olive oil till everything has immulsified and thickened.
Refridgerate till use.

Nutrition Facts : Calories 1385.2, Fat 150.4, SaturatedFat 22, Cholesterol 254, Sodium 394.9, Carbohydrate 9.7, Fiber 2.8, Sugar 5.4, Protein 5.7

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