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Shrimp with Roasted Peppers

 Shrimp with Roasted Peppers
Our Test Kitchen home economists came up with this flavor-packed variation of shrimp cocktail.
6 ServingsPrep: 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

2 of 2

Shrimp with Roasted Peppers (continued)

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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.