Shrimp with Roasted Peppers Recipe
- 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
- 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.
3/4 cup: 520 calories, 39g fat (5g saturated fat), 92mg cholesterol, 627mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 18g protein
Reviews for Shrimp with Roasted Peppers
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.