Show Subscription Form




Shrimp with Roasted Peppers Recipe
Shrimp with Roasted Peppers Recipe photo by Taste of Home

Shrimp with Roasted Peppers Recipe

Publisher Photo
Our Test Kitchen home economists came up with this flavor-packed variation of shrimp cocktail.
TOTAL TIME: Prep: 35 min. + chilling
MAKES:6 servings
TOTAL TIME: Prep: 35 min. + chilling
MAKES: 6 servings

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 avocado, peeled and sliced
  • Lemon slices and cilantro leaves

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Shrimp with Roasted Peppers in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p27

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Shrimp with Roasted Peppers

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT