Shrimp With Roasted Red Pepper Cream Recipes

CREAMY, GARLICKY SHRIMP SKILLET

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Stir in the garlic, red peppers and paprika and cook, stirring occasionally, until the peppers are heated through and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

SHRIMP CANNELLONI WITH RED PEPPER CREAM SAUCE

Steps:

• Set a saucepan over medium heat. Add the butter and once melted add the diced onion, kosher salt, pepper, crushed red pepper flakes. Cook 5 minutes, stirring a few times. Add the garlic cook 1 more minute.
• Add the roasted red peppers to the saucepan (with the liquid from the jar as well), heavy cream, and Italian seasoning. Cook 5 to 7 minutes, stirring a few times. Use an immersion blender to blend the sauce to a smooth consistency.Note: If you do not have an immersion blender, a regular blender or food processor can be used, but very important to wait until it's at room temp (if hot the lid can explode off of the blender).
• Add the shrimp, ricotta cheese, 1/2 cup of the parmesan cheese, parsley, egg, lemon juice, Old Bay seasoning, kosher salt, pepper, crushed pepper flakes to a bowl and stir until evenly mixed.
• Lay an egg roll wrapper flat and spoon some of the filling along the bottom edge and roll it up (picture examples in post above). Repeat with remaining ingredients.
• Spoon some of the Red Pepper Sauce in the bottom of a casserole dish. Put the cannelloni in the dish and cover with remaining Red Pepper Sauce.
• Bake in a 375 degree oven for 25 minutes. Sprinkle the remaining 1/2 cup parmesan cheese over top and bake 5 more minutes. Garnish with parsley if desired.

SHRIMP WITH ROASTED RED PEPPER CREAM

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.

SHRIMP & CRAB CANNELLONI WITH ROASTED RED PEPPER SAUCE RECIPE - (3.8/5)

Steps:

• In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag. Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside. Preheat oven to 350°F. Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened. Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.

SHRIMP WITH ROASTED RED PEPPER CREAM

Steps:

• Prepare packag according to package directions, omittting salt and oil. Keep pasta warm. Process red peppers and next 4 ingredients in a blender or food processor until smooth, scraping down sides. Pour mixture into a large skillet. Cook over medium heat, stirring often, 5 minutes or until thoroughly heated. Add shrimp, and cook, stirring occasionally, 2 to 3 minutes or just until shrimp turn pink. Remove from heat. Serve over hot cooked pasta. Sprinkle with basil. Garnish if desired.

GRITS WITH SHRIMP AND ROASTED RED BELL PEPPER

Steps:

• Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.
• Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.