Shrimp With Roasted Red Pepper Sauce Recipes

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CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE



Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce image

Categories     Cheese     Pepper     Shellfish     Appetizer     Roast     Christmas     Low Carb     Goat Cheese     Shrimp     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce
Fresh basil leaves (optional)

Steps:

  • Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  • Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
  • Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

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 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 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

BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP



Bucatini with Rose Red Pepper Sauce and Shrimp image

This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine-and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 pound large peeled and deveined shrimp, tails on
Kosher salt and freshly ground black pepper
2 large red bell peppers, diced
1 red onion, diced
2 cloves garlic, sliced
4 teaspoons chopped fresh oregano
1/4 teaspoon crushed red pepper flakes
1 cup dry rose wine
1/2 cup heavy cream
One 12-ounce package dried bucatini

Steps:

  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
  • Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

ROASTED RED BELL PEPPER BISQUE WITH SHRIMP AND ROMANO CHEESE



Roasted Red Bell Pepper Bisque with Shrimp and Romano Cheese image

Categories     Soup/Stew     Cheese     Dairy     Pepper     Shellfish     Saut��     Lunch     Shrimp     Spring     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

5 large red bell peppers
3 1/2 cups chicken stock or canned low-salt chicken broth
1 teaspoon paprika
1 teaspoon sugar
3/4 cup whipping cream
1/2 cup grated pecorino Romano cheese
Hot pepper sauce
1 tablespoon olive oil
16 large uncooked shrimp, peeled, deveined, coarsely chopped
3 tablespoons thinly sliced fresh basil

Steps:

  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes. Peel and seed peppers. Cut 1 pepper into matchstick-size strips and set aside. Coarsely chop remaining 4 peppers. Combine chopped peppers and stock in heavy large saucepan. Bring to boil; reduce heat and simmer until peppers are very tender, about 5 minutes. Working in batches, puree soup in blender until smooth. Return puree to saucepan. Mix in paprika and sugar. Simmer 5 minutes to blend flavors. (Can be prepared 1 day ahead. Cover bell pepper strips and soup separately and refrigerate.) Whisk in cream and pecorino Romano cheese. Season to taste with hot pepper sauce, salt and pepper.
  • Heat 1 tablespoon oil in medium skillet over medium-high heat. Add reserved bell pepper strips and shrimp and sauté until shrimp are cooked through, about 3 minutes. Season with salt and pepper. Divide shrimp mixture among 4 bowls.
  • Rewarm soup; ladle around shrimp mixture. Sprinkle basil over and serve.

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



Shrimp & Crab Cannelloni with Roasted Red Pepper Sauce Recipe - (3.8/5) image

Provided by Booper-2

Number Of Ingredients 19

SAUCE:
FILLING
1 (4-ounce) can deveined, medium shrimp
1 (4.25-ounce) can lump crabmeat
1 cup ricotta cheese
1 teaspoon dried parsley, or 1 tablespoon fresh parsley
2 tablespoons shallots, sauteed
Zest of 1 lemon
1 egg
Pinch each of salt and pepper
1/3 cup milk
1/2 cup Parmesan cheese
6 egg roll wrappers
Extra parsley and Parmesan cheese, for garnish.
3 tablespoons butter
2 cups heavy cream
2/3 cups pureed roasted red peppers
1/2 cup Parmesan cheese
2 cloves garlic, minced

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 SAUCE



Shrimp with Roasted Red Pepper Sauce image

I got this recipe many year ago from a Taste of Home demonstration. It is quick and easy and tastes wonderful.

Provided by Donna Stadter

Categories     Pasta

Time 30m

Number Of Ingredients 8

7 oz pasta, bow-tie or ribbed
12 oz jar roasted red peppers
8 oz cream cheese
1/2 c chicken broth
3 clove garlic
1/2 tsp cayenne pepper
2 lb shrimp, cooked peeled and deveined
1/4 c chopped fresh basil or 1 tbs dried

Steps:

  • 1. Prepare pasta according to directions. Do no salt or use oil
  • 2. Drain roasted peppers. Place peppers, cream cheese, broth, garlic and cayenne pepper in a blender or food processor. Process till smooth.
  • 3. Pour the mixture into large skillet. Heat for 5 minutes stirring often until heated through. Add the shrimp and heat 2-3 minutes stirring occasionally. Add the pasta and garnish with the basil. (Do not overheat the shrimp.)

More about "shrimp with roasted red pepper sauce recipes"

SHRIMP IN A ROASTED RED PEPPER CREAMY SAUCE - DIMITRAS …
shrimp-in-a-roasted-red-pepper-creamy-sauce-dimitras image
2020-07-11 Add pureed peppers along with the heavy cream and paprika. Season with salt and the red pepper flakes. Bring to a boil and reduce the heat …
From dimitrasdishes.com
Servings 4
Estimated Reading Time 3 mins
  • Heat a pot over medium high heat and add the olive oil. Place the shrimp in an even layer inside the pot. Cook for 3-4 minutes or until pink all around. If shrimp are overcrowding the pot sear them in 2 batches. Take the shrimp out and set in a plate.
  • Reduce the heat to low and add the onions along with the butter and a pinch of salt. Cook until soft and golden. 6-8 minutes. If onions begin to brown too fast add ½ cup of water to the pot and cook until the water evaporates, and the onions have softened.


SHRIMP AND ROASTED RED PEPPERS | BETTER HOMES & GARDENS
shrimp-and-roasted-red-peppers-better-homes-gardens image
2012-09-11 Instructions Checklist. Step 1. Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat …
From bhg.com
4/5 (106)
Calories 598 per serving
Total Time 25 mins
  • 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.


SHRIMP IN ROASTED PEPPER SAUCE | COOKTORIA
shrimp-in-roasted-pepper-sauce-cooktoria image
2018-08-26 INSTRUCTIONS: 1. Place the roasted peppers with the liquid from the jar in a blender or smoothie cup and process until smooth. 2. In a large …
From cooktoria.com
4.5/5 (60)
Total Time 30 mins
Category Main Dish
Calories 255 per serving
  • Place the roasted peppers together with the liquid from the jar into a blender or smoothie cup and process until smooth.
  • In a large skillet, melt the butter over medium-high heat. Add the shrimps, paprika, and red pepper flakes. Cook for about 5 minutes.
  • Turn the heat to low and add garlic and salt. Cook for 1 minute and remove the shrimps from the skillet.
  • To the same skillet, add the roasted pepper puree. Turn the heat to medium and cook it for about 7-10 minutes, until most of the liquid evaporates.


SHRIMP WITH ROASTED PEPPER CREAM SAUCE – MY RECIPE REVIEWS
2020-11-15 Remove shrimp to a bowl and then make the sauce. Drain the roasted red peppers. Place the peppers, softened cream cheese, 1/4 tsp of salt, 1/4 tsp of pepper, broth, …
From myrecipereviews.com
Servings 4
Total Time 45 mins
Category Pasta
Calories 206 per serving
  • While the pasta is cooking, pour 2 tsp of olive oil into a large non-stick skillet over medium-high heat. Pat the shrimp dry and sprinkle with salt and pepper.
  • When oil is shimmering, add the peeled, deveined shrimp in an even layer with each shrimp touching the skillet. Do not stir for 1 minute (to brown one side).
  • Flip the shrimp over and turn heat to medium. Cook shrimp till it's not translucent, 1-2 minutes - do not over cook, they will continue cooking a bit when you add them to the sauce later. Remove shrimp to a bowl and then make the sauce.


SHRIMP FETTUCCINE WITH ROASTED PEPPER SAUCE | COOKTORIA
2017-10-11 – Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth. 2. Heat up a large, non-stick pan. Add …
From cooktoria.com
4.6/5 (168)
Calories 448 per serving
Category Main Course
  • Bring a large pot of water to a boil and cook the fettuccine according to the package instructions. Drain, rinse with cold water, and set aside.
  • Meanwhile, place the roasted peppers together with the liquid from the jar into a food processor or bullet blender and puree until smooth.
  • Heat up a large, non-stick pan. Add butter, shrimp, paprika, and red pepper flakes and cook for 3-4 minutes on high heat. Add salt and garlic, and cook for 1 more minute.
  • Reduce the heat to low and remove the shrimp from the pan. To the same pan, add the pureed roasted pepper. Cook for 10 minutes, stirring often.


SHRIMP PASTA WITH CREAMY ROASTED RED PEPPER SAUCE - CHILI ...
2016-05-30 A quick and easy shrimp pasta recipe tossed with a hugely flavorful creamy roasted red pepper sauce made with goat cheese. Amazingly delicious. Amazingly delicious. …
From chilipeppermadness.com
Reviews 2
Category Main Course
Cuisine American
Total Time 45 mins
  • Slice the bell pepper in half lengthwise and remove the stem and innards. Set it onto a baking sheet skin sides up along with the unpeeled garlic. Splash the garlic with a bit of olive oil and a bit of salt.
  • Remove from heat and wrap the peppers in paper towels to allow the skins to loosen. Peel and set the peppers into a food processor.


GARLIC SHRIMP SKILLET WITH ROASTED RED PEPPER SAUCE ...
2016-06-15 In a medium-sized bowl, combine shrimp, garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, cumin, paprika, chili powder, and 1 tablespoon olive oil. Heat a large skillet over …
From jessicagavin.com
4/5 (21)
Total Time 25 mins
Category Entree
Calories 187 per serving
  • In a medium-sized bowl, combine shrimp, garlic, ¼ teaspoon salt, ⅛ teaspoon black pepper, cumin, paprika, chili powder, and 1 tablespoon olive oil.


ROASTED RED PEPPER AND HERB PASTA WITH SHRIMP RECIPE ...
2010-10-19 Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the …
From myrecipes.com
5/5 (25)
Total Time 55 mins
Servings 4
Calories 378 per serving
  • 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 paper bag; fold to close tightly. Let stand 20 minutes. Peel and chop; set aside.
  • Cook fettuccine according to the package directions, omitting salt and fat; drain well. Set aside; keep warm.
  • Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat.


ROASTED GULF SHRIMP WITH ROMESCO SAUCE RECIPE | MYRECIPES
2017-01-10 Place shrimp in a single layer in a parchment paper-lined jelly-roll pan. Advertisement. Step 2. Process roasted peppers and next 5 ingredients in a blender until …
From myrecipes.com
5/5 (1)
Total Time 30 mins
Servings 4-6
  • Preheat oven to 425°. Toss together shrimp and next 3 ingredients in a large bowl. Place shrimp in a single layer in a parchment paper-lined jelly-roll pan.
  • Process roasted peppers and next 5 ingredients in a blender until smooth. Drizzle 1/2 cup sauce over shrimp.
  • Roast at 425° for 10 minutes or until shrimp turn pink. Serve immediately with remaining sauce.
  • ROASTING IS BEST FOR: Shrimp or large fillets of firm fish, such as snapper, cod, sea bass, and salmon. This is the best technique for whole, dressed fish.


SHRIMP & SCALLOPS IN A ROASTED RED PEPPER SAUCE - CHEF DENNIS
2020-08-30 Roasted Pepper Sauce. Puree the roasted red peppers until they are as smooth as possible. Add to a medium saucepan. Heat over medium-high heat. Add the remainder of …
From askchefdennis.com
5/5 (29)
Category Entree
Cuisine Italian
Calories 1028 per serving
  • Puree the roasted red peppers until they are as smooth as possible. Add to a medium saucepan. Heat over medium-high heat.
  • Cook your pasta per box instructions, start when you begin to sauté the shrimp and scallops., it should be done about the same time you finish the sauce


ROASTED RED PEPPER DIP GRILLED SHRIMP SKEWERS - THE ...
2019-06-28 1 lb. shrimp, ¼ cup Summer Fresh Roasted Red Pepper Dip, 1 tablespoon olive oil, 1 teaspoon each: paprika and black pepper, ½ teaspoon salt. Preheat your BBQ to …
From theendlessmeal.com
5/5 (6)
Total Time 25 mins
Category Dinner
Calories 354 per serving
  • Mix the shrimp with the Summer Fresh Roasted Red Pepper Dip, olive oil, paprika, black pepper, and sea salt. Put the shrimp in your fridge to marinate while you chop the veggies.
  • Skewer the shrimp and veggies. Grill the shrimp skewers for 8-10 minutes, until grill marks appear, turning halfway through cooking.
  • Serve the grilled shrimp skewers with extra Summer Fresh Roasted Red Pepper Dip on the side.


SHRIMP LINGUINI WITH ROASTED RED PEPPER SAUCE - HEALTHYISH ...
2020-07-02 This shrimp linguini with roasted red pepper sauce recipe has been one of my favorites for years. Made from simple ingredients, this shrimp linguini recipe is loaded with …
From healthyishfoods.com
4.5/5 (2)
Total Time 40 mins
Category Main Course
Calories 402 per serving
  • Boil a pot of water for your pasta. Season the water with salt and cook the noodles according to the package. Al dente prefered. Reserve 1/2 cup of pasta water before drainign the cooked pasta in a colander. Drizzle the noodles with olive oil to prevent them from sticking. Set aside.
  • Next, you’ll add the peeled and deveined shrimp into the creamy red pepper sauce. They will cook in the pan and add a lot of flavor to the sauce as well. Let them simmer in the sauce until they are plump, juicy and cooked. As a final step, you will combine the sauce, and shrimp with the pasta. Toss the pasta until it is well coated in the sauce. Serve hot and enoy! Optional garnishes: parmesan cheese and red pepper flakes.


GARLIC SHRIMP WITH ROASTED RED PEPPER SAUCE • THE FIT COOKIE
2011-11-22 12 ounces raw shrimp peeled and rinsed. 2 cloves garlic minced. 2 cups roasted red peppers from jar. 1/4 cup canned coconut milk. 1/2 teaspoon bouillon paste optional for …
From thefitcookie.com
Cuisine Italian
Total Time 30 mins
Category Main Dishes
Calories 135 per serving
  • Heat a skillet on medium heat and add some coconut oil. When the pan is hot, add in shrimp and minced garlic and other seasonings you like. Watch your salt, though. Most store bought shrimp has a sodium solution in it so you don’t want to add too much salt, if any.
  • Meanwhile, put the roasted peppers, coconut milk, garlic, lime juice, and spices in a blender and puree until smooth. Transfer to a small saucepan and bring to a simmer over low heat.
  • The shrimp are done cooking when they are pink and opaque. Serve shrimp over your favorite side (such as polenta, pasta, brown rice, or spaghetti squash) topped with pepper sauce. Enjoy!


SHRIMP IN ROASTED RED PEPPER SAUCE - THRIVE TO LIVE
2021-02-09 Shrimp in roasted red pepper sauce, sounds fancy. I promise you this is an easy recipe that’ll impress your dinner guests. Roasted Red Pepper Sauce. Have you ever roasted red peppers? They’re mouth-watering and so simple to make. I use roasted red peppers in sweet or savory dishes, salads, and in dips. You can roast other peppers, but red ...
From thrivetolive.ca
Cuisine Paleo
Category Main Course
Servings 4


SHRIMP & SPINACH LINGUINE WITH ROASTED RED PEPPER SAUCE
Shrimp & Spinach Linguine with Roasted Red Pepper Sauce. . 45 minutes. 4 Servings. 2 servings 4 servings 6 servings. US Units Metric Units. …
From mealime.com
4.4/5 (95)
Total Time 45 mins


SPANISH STYLE SHRIMP WITH CREAMY RED PEPPER SAUCE | METRO
2021-12-14 Preparation. Creamy red pepper sauce : Place all the ingredients for the sauce except the coconut milk and shrimp in a blender. Pulse until you get a somewhat smooth sauce with a few chunks. Place the shrimp in a bowl with 1/3 cup (80 mL) of the sauce. Coat the shrimp in the sauce and marinate in the fridge for 15 minutes.
From metro.ca
5/5 (3)
Total Time 36 mins
Servings 4


RECIPES THAT START WITH JARRED ROASTED RED PEPPERS ...
2021-12-02 Jarred or canned roasted red peppers are naturally sweet, perfectly tender, and full of flavor. They're a great addition to frittatas, salads, sandwiches, and pasta dishes; perfect for blending into sauces and adding flavor to homemade hummus, too. Have a look at these recipes to see what you can do with a jar of roasted red peppers.
From allrecipes.com


SMOKED RED PEPPER SAUCE RECIPE - ALL INFORMATION ABOUT ...
Smoked Red Pepper Sauce - Crecipe.com hot www.crecipe.com. Get this all-star, easy-to-follow Smoked Red Pepper Sauce recipe from Bobby Flay Visit original page with recipe Bookmark this recipe to cookbook online Directions Combine peppers, onion, garlic, vinegar, honey, mustard, chipotle and salt and pepper in a blender and blend until smooth. With the motor …
From therecipes.info


SHRIMP FETTUCCINE WITH ROASTED RED PEPPER SAUCE - SWEET ...
Step 3: Melt the butter in a skillet over medium-high heat. Step 4: Saute the shrimp along with paprika and salt and pepper to taste in the skillet until cooked through. Remove and set aside. A. Add the Paprika. C. Saute’ the Shrimp. Step 5: Reduce the heat to medium and add the garlic to the same skillet. Saute for 30 seconds.
From sweetpeaskitchen.com


SKILLET SHRIMP WITH ROASTED RED PEPPER LEMON SAUCE | HEART ...
Skillet shrimp with roasted red pepper lemon sauce This quick sauce comes together so easily and is a perfect supper to serve over rice or pasta . Share Facebook. Twitter. Email. Print. 4 servings / 16 min Prep 10 min / Cook 6 min Ingredients . 1 tbsp (15 mL) extra virgin olive oil ; 3 cloves garlic, minced; Pinch hot pepper flakes; 3/4 cup (175 mL) diced roasted red peppers; …
From heartandstroke.ca


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