Shrimp with Roasted Peppers Recipe

Shrimp with Roasted Peppers Recipe photo by Taste of Home

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Our Test Kitchen home economists came up with this flavor-packed variation of shrimp cocktail.

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Shrimp with Roasted Peppers Recipe

Prep: 35 min. + chilling

Yield: 6 Servings

20 15 35

Ingredients

2 large sweet red peppers
2 large sweet yellow peppers
1 can (15 ounces) black beans, rinsed and drained
1 cup chopped seeded tomatoes
2/3 cup chopped red onion
1/4 cup minced fresh cilantro
1 jalapeno pepper, seeded and chopped
MARINADE:
3/4 cup lemon juice
1/4 cup olive oil
1 tablespoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 pound uncooked large shrimp, peeled and deveined
AVOCADO DRESSING:
2/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon lemon juice
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
Dash cayenne pepper
1 medium ripe California Avocado, peeled and sliced
Lemon slices and cilantro leaves

Directions

Cut peppers in half; remove stems and seeds. Broil skin side up 4 in. from the heat until skins are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes.
Meanwhile, combine the beans, tomatoes, onion, cilantro and jalapeno in a large bowl. Peel off and discard charred skin from peppers. Cut into thin 1-in. strips; add to tomato mixture and set aside.
In a large resealable plastic bag, combine the lemon juice, oil, pepper flakes, salt and cumin; add shrimp. Seal bag and turn to coat; refrigerate for 30 minutes.
For dressing, combine the oil, vinegar, lemon juice, cilantro, salt and cayenne in a blender; cover and process until smooth. Add avocado; cover and pulse just until blended.
Drain and discard marinade from shrimp. In a large skillet, saute shrimp for 3-5 minutes or until shrimp turn pink. Add to pepper mixture. Add 1/2 cup avocado dressing; toss to coat. Spoon into serving glasses or bowls; serve with remaining avocado dressing. Yield: 6 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 3/4 cup (calculated without lemon slices and cilantro) equals 520 calories, 39 g fat (5 g saturated fat), 92 mg cholesterol, 627 mg sodium, 27 g carbohydrate, 8 g fiber, 18 g protein.

Originally published as Shrimp with Roasted Peppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p27

Seeding Tomatoes

Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes. It's usually not necessary to remove the seeds from tomatoes before using. But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture. For example, it's not important to seed tomatoes when preparing a tossed salad. But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture. And using seeded tomatoes when assembling a casserole can prevent it from becoming watery. To remove the seeds from a tomato, cut it in half horizontally and remove the stem. Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds. Then slice or dice as directed in the recipe.