Shrimp With Roasted Yellow Pepper Coulis Recipes

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SHRIMP AND SALT COD RAVIOLI WITH YELLOW PEPPER ROMESCO SAUCE



Shrimp and Salt Cod Ravioli with Yellow Pepper Romesco Sauce image

Provided by Bobby Flay

Categories     main-dish

Time P2DT2h

Number Of Ingredients 23

1/4 cup olive oil
6 cloves garlic, peeled
1 yellow pepper, roasted, peeled and seeded
2 yellow tomatoes, halved
1 ancho chile, soaked in boiling water until soft, seeded and coarsely chopped
1 New Mexican chile, soaked in boiling water until soft, seeded and coarsely chopped
1 slice white bread, crust removed, cut into small cubes
1/2 cup red wine vinegar
1/4 cup toasted almonds
1 tablespoon honey
1 tablespoon chipotle
Salt and freshly ground pepper
1/2 cup fish stock
1 pound salt cod
1/4 cup olive oil
6 cloves garlic, coarsely chopped
2 shallots, finely sliced
8 large shrimp, peeled and deveined
2 baking potatoes, cooked, pureed and kept warm
1 1/2 cups heavy cream
Salt and freshly ground pepper
4 sheets pasta dough
2 eggs mixed with 2 tablespoons water

Steps:

  • Yellow Pepper Romesco Sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Place all sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Add the honey and chipotle and season to taste with salt and pepper. Add fish stock to thin.
  • Salt Cod/Shrimp Filling: In a large bowl cover the dried cod with cold water and let soak 12 to 48 hours (depending on the saltiness of the cod) changing the water frequently.
  • Bring a medium pot of water to a simmer. Remove the salt cod from the soaking water and place in the simmering water. Poach for 8 to 10 minutes, let cool in liquid for another 10 to 15 minutes. Remove from poaching liquid, remove any bones and coarsely chop.
  • Heat 2 tablespoons of the olive oil in a medium saute pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft. Remove the garlic and shallots to a plate. Add the remaining oil to the pan and lightly saute the shrimp for 1 to 2 minutes on each side. Remove the shrimp and slice in half lengthwise.
  • Place cream in a small saucepan and bring to a simmer. Place the poached and chopped cod in a food processor, add shallot-garlic mixer and half of the warm cream and process until smooth. Add the pureed potatoes, remaining cream and process until just combined. With motor running add the oil. Season with salt and pepper to taste.
  • Assembly: Lay a sheet of pasta dough on a lightly floured work surface and distribute a heaping teaspoon-sized portion of the filling at least 2 inches apart, place 1/2 of a shrimp on top of the filling. Use your fingertip or a brush to moisten the edges of the pasta sheet with the egg wash. Carefully place a second sheet of the pasta dough on top of the first and press with your fingertips to separate the rows of filling. Repeat with the remaining dough. With a ravioli cutter or pastry wheel, cut along straight lines on the vertical and horizontal to form each ravioli square. Press the edges closed with your fingertips to seal well.
  • Bring a large pot of salted water to a boil. Carefully drop in the ravioli and cook for about 5 minutes. Drain and serve immediately.
  • To serve: Place 2 ravioli for appetizer portion or 4 ravioli for entree portion in a shallow bowl. Toss lightly with a few tablespoons of the Yellow Pepper Romesco Sauce and serve immediately.

COCONUT SHRIMP WITH CURRIED TOMATO, LIME AND ROASTED GARLIC COULIS



Coconut Shrimp with Curried Tomato, Lime and Roasted Garlic Coulis image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 24m

Yield 4 servings

Number Of Ingredients 12

1 large egg
2/3 cup beer
1 1/2 teaspoons baking powder
3/4 cup all-purpose flour, divided
2 cups flaked coconut
24 large shrimp, peeled and deveined, tails on
2 to 3 tablespoons vegetable oil, preferably canola
1/3 cup roasted garlic, divided
2 beefsteak tomatoes, chopped
2 tablespoons fresh lime juice
1 teaspoon curry powder
Salt and freshly ground black pepper

Steps:

  • For the coconut shrimp:
  • In a medium bowl, whisk together egg, beer, baking powder and 1/2 cup of the flour. Place remaining 1/4 cup flour in a shallow dish. Place coconut in a separate shallow dish. Dredge shrimp in flour and shake off excess. Dunk shrimp in beer mixture and turn to coat. Roll shrimp in coconut until all sides are coated.
  • Heat the olive oil in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side, until cooked through or opaque.
  • For the garlic coulis:
  • In a food processor, combine 1/2 of the roasted garlic cloves (about 1/3 cup), tomatoes, lime juice, and curry powder. Season, to taste, with salt and pepper.
  • Serve shrimp with the coulis on the side. Reserve second 1/2 of garlic (about 1/3 cup) for another recipe.

GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA



Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika image

Categories     Garlic     Pepper     Roast     Low Carb     Shrimp     Bell Pepper     Sherry     Summer     Bon Appétit

Yield Makes 16 servings as part of buffet

Number Of Ingredients 9

Nonstick vegetable oil spray
3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
3 red bell peppers, cut into 1 1/2-inch triangles
6 tablespoons olive oil
6 garlic cloves, minced
2 1/2 tablespoons smoked paprika*
1 teaspoon cayenne pepper
1 1/2 tablespoons chopped fresh oregano
1/2 cup dry Sherry

Steps:

  • Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
  • Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
  • *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.

SHRIMP WITH RED AND YELLOW PEPPERS



Shrimp With Red and Yellow Peppers image

Make and share this Shrimp With Red and Yellow Peppers recipe from Food.com.

Provided by MarraMamba

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 red bell pepper
1 yellow bell pepper
1 medium garlic clove
3 tablespoons extra virgin olive oil
salt
1 lb ripe tomatoes
2 lbs large shrimp
1 sprig fresh oregano
1 tablespoon capers

Steps:

  • Peel the peppers, core and seed them. Cut away any white pith inside the peppers and cut them into narrow 1 1/2" strips.
  • Peel and thinly slice the garlic. Put it with the olive oil in a 12" skillet and place over medium high heat. As soon as the garlic begins to sizzle, add the peppers. Season lightly with salt and cook until the peppers are tender, about 10 minutes. Do not stir too often so that the peppers will have a chance to brown lightly.
  • While the peppers are cooking, peel the tomatoes and coarsely chop. When the peppers are done, add the tomatoes to the pan. Season them lightly with salt and cook until the tomatoes have reduced and are no longer watery, about 10 minutes.
  • While the tomatoes are cooking, peel and devein the shrimp.
  • Chop enough of the oregano leaves to measure 1 teaspoon and add it to the tomatoes along with the capers. Cook for about 30 seconds, then add the shrimp and season with salt before stirring them inches Cook the shrimp just until they are pink through and through, 2-3 minutes.

SHRIMP AND ROASTED PEPPERS



Shrimp And Roasted Peppers image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh shrimp
4 red or green sweet bell peppers
4 tablespoons clarified butter
2 shallots, chopped fine
1 cup tomato puree
4 tablespoons butter
Salt and pepper as desired

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

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