Best 2 Garlic Roasted Shrimp With Red Peppers And Smoked Paprika Recipes
Are you searching for an aromatic and flavorful dish that will tantalize your taste buds and make your kitchen smell heavenly? Look no further than garlic roasted shrimp with red peppers and smoked paprika. This tantalizing recipe combines the rich flavors of garlic, sweet red peppers, and smoky paprika with succulent shrimp, creating a culinary masterpiece that will have everyone coming back for more. So, gather your ingredients and get ready to embark on a culinary journey that will transport your taste buds to a state of pure bliss.
Let's cook with our recipes!
GARLIC-ROASTED SHRIMP WITH RED PEPPERS AND SMOKED PAPRIKA
Categories Garlic Pepper Roast Low Carb Shrimp Bell Pepper Sherry Summer Bon Appétit
Yield Makes 16 servings as part of buffet
Number Of Ingredients 9
Steps:
- Spray two 13x9x2-inch metal baking pans with nonstick spray. Mix shrimp, peppers, oil, garlic, smoked paprika, and cayenne in large bowl to coat. Divide mixture between prepared pans, arranging shrimp in single layer. Sprinkle with salt and pepper. (Can be prepared 8 hours ahead. Cover and chill.)
- Preheat oven to 400°F. Roast shrimp 10 minutes. Turn shrimp; sprinkle with oregano. Roast until shrimp are just opaque in center, about 7 minutes longer. Transfer shrimp and peppers to platter. Place pans over 2 burners on medium heat. Add half of Sherry to each; boil until reduced by half, scraping up browned bits, about 2 minutes. Drizzle over shrimp and serve warm or at room temperature.
- *Sold at Middle Eastern markets, specialty foods stores, and some supermarkets.
SMOKED PAPRIKA SHRIMP/POBLANO POLENTA/RED PEPPER-AGAVE SAUCE
This vibrantly flavored dish and its sweet smoky heat makes for a wonderful meal! I found this on the mccormickgourmet.com web site after seeing part of the recipe in Bon Appetit Magazine, June 2009 edition. Low cal and staff favorite!! ;)
Provided by Manami
Categories Lunch/Snacks
Time 1h45m
Yield 8 appetizers
Number Of Ingredients 20
Steps:
- FOR THE RED PEPPER-AGAVE SAUCE:
- Heat oil in small skillet on medium heat.
- Add onion; cook and stir 2 minutes or until softened.
- Add agave nectar; cook and stir 1 minute or until onion starts to caramelize.
- Place roasted bell peppers, chicken stock, heavy cream, tomato paste and onion mixture in blender or food processor; cover.
- Puree until smooth.
- Spoon bell pepper mixture into medium saucepan.
- Bring to boil on medium heat.
- Cook 10 to 12 minutes or until sauce is slightly thickened.
- Keep warm.
- FOR THE POBLANO POLENTA:.
- Bring milk and sea salt to simmer in heavy 2-quart saucepan on medium heat; whisking constantly, add polenta in thin stream.
- Stirring frequently, cook 10 minute.
- Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
- Remove from heat & stir in butter, corn, cheese and chile until well mixed.
- Keep warm.
- FOR THE SMOKED PAPRIKA SHRIMP:.
- Toss shrimp with 1 tablespoon of the oil.
- Sprinkle with smoked paprika, sea salt and pepper.
- Heat remaining 1 tablespoon oil in large nonstick skillet on medium-high heat.
- Add shrimp; cook and stir 3 minutes or just until shrimp turn pink.
- TO SERVE:.
- Spoon Poblano Polenta onto each plate.
- Drizzle Red Pepper-Agave Sauce around polenta.
- Arrange Smoked Paprika Shrimp on sauce.
- Sprinkle with green onions.
- *To roast the bell peppers and the Poblano chile on a gas stove-top, cook the peppers directly over a medium-high gas flame until blackened on all sides, turning with tongs. Transfer peppers and chile to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin. Remove tops, ribs and seeds.
- **To roast the bell peppers and the Poblano chile under the broiler, preheat broiler. Halve and core the peppers. Remove the tops, ribs and seeds. Place the pepper halves on a baking sheet, cut-side down. Broil 5 to 7 minutes or until the skin has blistered and blackened over the entire surface. Transfer to a paper bag. Close bag. Let stand 15 minutes or until peppers are cool enough to handle. Peel off blackened skin.
Tips:
- Choose the Right Shrimp: Opt for large shrimp (21-25 count per pound) with the shell on to retain their flavor during cooking.
- Properly Devein the Shrimp: Use a sharp knife or kitchen shears to make a shallow cut along the back of the shrimp, removing the dark vein. Leave the tail intact for presentation.
- Use Fresh Ingredients: Fresh garlic, red peppers, and smoked paprika add vibrant flavors to the dish. If using dried herbs or spices, adjust the quantity accordingly.
- Marinate the Shrimp: Marinating the shrimp in a mixture of olive oil, lemon juice, garlic, and herbs enhances their taste. Allow them to marinate for at least 30 minutes, up to overnight.
- Roast at High Temperature: Roasting the shrimp at a high temperature (400°F) for a short duration ensures they cook evenly and retain their tender texture.
- Watch the Cooking Time: Overcooking can make the shrimp rubbery. Cook them until they turn pink and opaque, which usually takes 8-10 minutes.
Conclusion:
This Garlic Roasted Shrimp with Red Peppers and Smoked Paprika is a flavorful and easy-to-make dish perfect for a quick weeknight meal or a special occasion. The combination of roasted shrimp, tender red peppers, and the smoky aroma of paprika creates a delightful culinary experience. Serve it over rice, pasta, or a bed of greens for a complete and satisfying meal. Enjoy the perfect balance of flavors in every bite!
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