Shrimp with Roasted Peppers Recipe

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

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

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

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

Nutritional Facts

3/4 cup: 520 calories, 39g fat (5g saturated fat), 92mg cholesterol, 627mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 18g protein.

  • 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
  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

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