Shrimps With Bell Peppers And Cheese Sauce Recipes

MEDITERRANEAN SHRIMP RECIPE WITH BELL PEPPERS

Steps:

• Pat the shrimp dry and place it in a large bowl. Add the flour, smoked paprika, salt and pepper, coriander, cayenne, and sugar. Toss until the shrimp is well-coated.
• In a large cast iron skillet, melt the butter with the olive oil over medium heat. Add the shallots and garlic. Cook for 2-3 minutes, stirring regularly, until fragrant (be sure not to burn the garlic.) Add the bell peppers and cook another 4 minutes or so, tossing occasionally.
• Now add the shrimp. Cook for 1 to 2 minutes, then add the diced tomatoes, broth, white wine and lemon juice. Cook for a couple more minutes or until the shrimp turns bright orange.
• Finally, stir in the chopped fresh parsley and serve!

SHRIMPS WITH BELL PEPPERS AND CHEESE SAUCE

Steps:

• Start with the shrimps: depending on how you bought them, they might need picking over or peeling. Try to keep tails on. Rinse well.
• Remove seeds and ribs from bell peppers and cut flesh into bite-sized pieces. Peel and chop the onion. (Use any colour bell peppers you have).
• Use a wok over a high flame: it's easiest. Fry the onions and peppers in oil, stirring often, until they are soft and "reduced" and threatening to burn - about 20 minutes. During the frying, sprinkle in the dried hot pepper flakes.
• The wok should be quite hot at this stage, so add all the cleaned shrimps in one go. You might have to add more oil.
• Stir, moving the shrimps around, until they have all become pinky white and curled up.
• (If you feel the wok would be too crowded, remove the pepper-onion mixture to a bowl, add a little more oil, heat well, and then cook the shrimps on their own).
• Don't overcook the shrimps. While they're cooking, add the fish and oyster sauce, and the lime or lemon juice.
• When shrimps are cooked, take wok off heat. If you removed the pepper-onion mixture, stir back into shrimps.
• In another medium pot, whisk the flour into the milk, put over a high heat, and keep whisking until milk boils and thickens a little.
• Remove from heat, and stir in the cheese until it melts and the sauce is smooth. (Cheese do not like being boiled). Stir in the nutmeg, garlic and salt.
• Add this cheese sauce to the shrimp mixture and fold in well.
• Remove to an oven dish, cover, and keep warm until needed. You could garnish it with snipped spring onions or chives.
• Nice served with brown basmati rice. I also cooked chopped green beans to which I added 1 wheel, crumbled, of feta cheese.
• *The cheese: I used two mild cheeses; felt as if cheddar would be too strong. Use whatever you have, or cheese bits you need to use up.

PASTA WITH SHRIMP, ASPARAGUS, AND BELL PEPPERS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• At the same time, heat oil in a wok or large skillet over medium heat. Add bell peppers, green onions, and garlic; cook until almost tender, 5 to 6 minutes. Quickly stir in asparagus and Italian seasoning. Add shrimp and diced tomatoes and chiles; toss until shrimp just start to turn pink, 2 to 3 minutes.
• Add Alfredo sauce and stir to avoid sticking. Cook and stir until sauce is hot and bubbling, and shrimp are bright pink on the outside and the meat is opaque, 3 to 5 minutes.
• Serve sauce over fettuccine and garnish with Parmesan cheese.