Shrimps With Bell Peppers And Cheese Sauce Recipes

SHRIMP STUFFED PEPPERS

Steps:

• Begin by making rice so it can be ready when shrimp sauce is ready.
• Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
• Heat olive oil and butter in a large pot over medium high heat.
• Season shrimp with creole seasoning.
• Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
• Remove shrimp to a bowl.
• Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
• Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
• Add shrimp back to sauce and stir.
• Stir in cooked rice. Turn off heat.
• Fill each pepper with a good amount of shrimp mixture.
• Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
• Cover casserole dish with foil and seal tightly.
• Bake at 350 for 25 minutes.
• Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.

SPICY SHRIMP & PEPPERS WITH PASTA

Steps:

• In a large nonstick skillet coated with cooking spray, saute the mushrooms, peppers and shallot in oil until tender. Add garlic and pepper flakes; cook 1 minute longer., Stir in the tomatoes, Italian seasoning and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until vegetables are tender., Meanwhile, cook linguine according to package directions. Add shrimp to sauce; cook and stir for 5-7 minutes or until shrimp turn pink., Drain linguine; stir into sauce. Heat through. Sprinkle with parsley.

SHRIMP, BELL PEPPER AND ONIONS SKILLET

Steps:

• In a large cast iron skillet, heat the olive oil, and sauté the onions, bell peppers, and garlic for about 5-7 minutes.
• Add the diced tomatoes and all the spices. Toss well to combine.
• Season the shrimp with salt and pepper, add to the skillet, and cook for 5-6 minutes or until they become pink. Be careful not to overcook them. Otherwise, they will have a rubbery texture.
• Turn off the heat, and sprinkle with crumbled feta cheese.
• Serve with a side dish, such as a green salad, rice, quinoa, or cauliflower rice.

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

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

GARLIC SHRIMP STIR-FRY WITH PEPPERS & ONIONS

Steps:

• Prepare your rice of choice.
• In a large skillet, saute the garlic in butter for 2 minutes.
• Add the shrimp, peas ( if using), red pepper, onion, basil, salt and pepper.
• Stir-fry for 5 minutes or until the shrimp turn pink and the vegetables are crisp-tender.
• Add the chicken broth. Cook for 1 minute longer or until the broth is heated through. Add the green onions and toss slightly.
• Serve over the prepared rice.

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.

PENNE WITH SHRIMP, SCALLOPS, BELL PEPPERS AND SUN-DRIED TOMATOES

Steps:

• Combine and heat both oils in a heavy large skillet over medium-high heat.
• Add peppers and saute until crisp-tender, about 5 minutes.
• Using a slotted spoon, transfer peppers to a bowl.
• Add sundried tomatoes, shrimp, scallops, 1/4 cup of basil, garlic and oregano to the same skillet and saute until the shrimp are just opaque in the centre, about 3 minutes.
• Transfer shrimp and scallop mixture to the bowl with peppers, cover and set aside.
• Add broth, wine and tomato paste to same skillet.
• Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.
• During the last minute add cream if you are using it, and let cook an extra minute or two.
• Meanwhile cook pasta in a large pot of boiling salted, oiled water until tender, but still firm to bite.
• Drain; return pasta to same pot.
• Add contents of bowl, sauce, remaining 1/4 cup of basil and cheese to pasta.
• Toss over low heat until warmed through and sauce coats pasta.
• Season with salt and pepper to taste and enjoy.
• Note: If all peppers are not available any combination will do.
• Shrimps and Scallops can be replaced with chicken.

SHRIMP AND PEPPERS IN SPICY TOMATO SAUCE

Steps:

• In a deep 12-inch heavy skillet stir together oil and flour and cook roux over moderate heat, stirring constantly, until color of peanut butter, about 10 minutes. Add onion and cook,stirring occasionally, until softened. Stir in garlic and cook,stirring, 1 minute. Add hot water, tomato sauce, chili powder,sugar, Worcestershire sauce, salt, bitters, cayenne, and black pepper and simmer, uncovered, stirring occasionally, until reduced to about 2 1/2 cups, about 35 minutes. Season sauce with salt. Sauce may be made 1 week ahead and chilled, covered. Reheat sauce in skillet before proceeding.
• Stir bell peppers into sauce and cook, covered, over moderate heat,stirring frequently to avoid scorching, until crisp-tender, about 10 minutes. Transfer peppers with a slotted spoon to a large bowl,letting excess sauce drip into skillet, and cover and plastic wrap.Stir shrimp into sauce and cook, covered, over moderate heat, stirring occasionally, until cooked through, about 5 minutes. Transfer shrimp with slotted spoon to bowl and cover. Boil sauce, stirring, until thickened. Pour sauce, lemon juice, and salt to taste over shrimp mixture and stir to combine well. Serve shrimp and peppers over rice and sprinkle with parsley.