Best 9 Shrimp With Roasted Red Pepper Sauce Recipes

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When it comes to cooking shrimp with roasted red pepper sauce, there are endless possibilities and variations that can tantalize your taste buds. Whether you prefer a creamy, rich sauce or a light, tangy one, this versatile dish can be tailored to your liking. In this article, we will explore some of the best recipes for shrimp with roasted red pepper sauce, providing a culinary journey that will satisfy seafood enthusiasts of all levels. From classic preparations to innovative twists, get ready to discover a world of flavors that will transform your next meal into a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP WITH ROASTED RED PEPPER CREAM



Shrimp With Roasted Red Pepper Cream image

Make and share this Shrimp With Roasted Red Pepper Cream recipe from Food.com.

Provided by LMillerRN

Categories     Healthy

Time 23m

Yield 6 serving(s)

Number Of Ingredients 8

1 (8 ounce) package vermicelli
1 (12 ounce) jar roasted red peppers, drained
1 (8 ounce) package reduced-fat cream cheese, softened
1/2 cup fat-free low-sodium chicken broth
3 garlic cloves, chopped
1/2 teaspoon ground red pepper
2 lbs cooked peeled large shrimp
1/4 cup chopped fresh basil

Steps:

  • Prepare pasta according to package directions, omitting salt and oil.
  • Keep pasta warm.
  • Process red peppers and next 4 ingredients in a blender or food processor until smooth.
  • Pour mixture into large skillet.
  • Cook over medium heat 5 minutes stirring often, until thoroughly heated.
  • Add shrimp and cook 2-3 minutes until thoroughly heated.
  • Remove from heat.
  • Serve over hot cooked pasta.
  • Sprinkle with basil.

Nutrition Facts : Calories 341.1, Fat 8.2, SaturatedFat 3.8, Cholesterol 211.4, Sodium 1820.6, Carbohydrate 35.9, Fiber 2, Sugar 3.3, Protein 29.6

SHRIMP WITH ROASTED PEPPER-HORSERADISH DIP



Shrimp with Roasted Pepper-Horseradish Dip image

To help keep cooks happy before dinner is served, offer this appetizer. Make the sauce up to three days in advance and refrigerate. To save time, you can use four bottled roasted bell peppers instead of roasting your own. Prepare the shrimp - or buy precooked - the day of the party.

Provided by Food Network

Categories     appetizer

Yield 8 servings (serving size: 3 oz shrimp and 1/4 cup sauce)

Number Of Ingredients 9

4 large red bell peppers (about 2 pounds)
3 tablespoons low-fat sour cream
3 tablespoons prepared horseradish
1 tablespoon olive oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
2 pounds large shrimp

Steps:

  • Preheat broiler.
  • Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag and seal. Let stand 15 minutes. Peel peppers. Place bell peppers, sour cream, and next 6 ingredients (sour cream through garlic) in a food processor; process until smooth, scraping sides of bowl occasionally. Place bell pepper mixture in a small bowl. Cover and chill. Bring 6 cups of water to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel. Cover and chill shrimp. Serve shrimp with sauce.

SHRIMP AND ROASTED RED PEPPERS



Shrimp and Roasted Red Peppers image

Why pay way more for pasta and shrimp recipes at an Italian restaurant when this roasted red pepper-scented shrimp and vegetables dish can be on the table in 25 minutes? From Better Homes and Gardens.

Provided by Chef PotPie

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs medium shrimp, peeled and deveined
1/4 cup butter
2 tablespoons olive oil
1/3 cup chopped onion
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 (12 ounce) jar roasted sweet red peppers, drained and chopped
1/2 cup dry white wine
1/2 cup whipping cream
1/4 cup fresh basil
1 cup parmesan cheese, finely shredded
16 ounces spaghetti, cooked and drained

Steps:

  • Rinse shrimp; pat dry with paper towels. Set aside. In a large skillet, heat butter and oil over medium-high heat until butter is melted. Add onion and garlic. Cook and stir for 1 to 2 minutes or just until onion is tender. Add shrimp and crushed red pepper; cook and stir for 2 minutes. Add roasted peppers and wine.
  • Bring to boiling; reduce heat. Simmer, uncovered, about 2 minutes or until shrimp are opaque, stirring occasionally. Stir in cream. Return to boiling; reduce heat. Boil gently, uncovered, for 1 minute. Stir in basil.
  • Add shrimp mixture and cheese to hot cooked pasta; toss gently to combine.

GRITS WITH SHRIMP AND ROASTED RED BELL PEPPER



Grits with Shrimp and Roasted Red Bell Pepper image

Provided by Kevin von Klause

Categories     Milk/Cream     Pepper     Brunch     Bake     Sauté     Feta     Shrimp     Fall     Simmer     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 main-course servings

Number Of Ingredients 14

2 large red bell peppers
2 tablespoons (1/4 stick) butter
3 garlic cloves, chopped
2 green onions, chopped
1 1/2 teaspoons chopped fresh thyme
1 cup quick-cooking grits
3 1/2 cups low-salt chicken broth
3 tablespoons whipping cream
1 teaspoon salt
1 teaspoon hot pepper sauce
1/4 teaspoon ground black pepper
30 uncooked large shrimp, peeled, deveined
1 cup crumbled feta cheese
Fresh thyme sprigs

Steps:

  • Butter 11x7-inch glass baking dish. Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed, and coarsely chop peppers.
  • Melt butter in heavy large saucepan over medium heat. Add garlic, green onions, and chopped thyme. Sauté until onions wilt, about 2 minutes. Add grits and stir 1 minute. Whisk in broth and cream. Simmer until liquid is absorbed and grits are thick and tender, stirring occasionally, about 8 minutes. Whisk in salt, hot pepper sauce, and black pepper. Fold in roasted bell peppers. Spread grits in prepared dish. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Preheat oven to 400°F. Press shrimp, on their sides, onto top of grits in single layer. Sprinkle with cheese. Bake until grits are heated through, shrimp are just opaque in center, and cheese begins to brown, about 20 minutes. Garnish with thyme sprigs.

SHRIMP & CRAB CANNELLONI WITH ROASTED RED PEPPER SAUCE RECIPE - (3.8/5)



Shrimp & Crab Cannelloni with Roasted Red Pepper Sauce Recipe - (3.8/5) image

Provided by Booper-2

Number Of Ingredients 19

SAUCE:
FILLING
1 (4-ounce) can deveined, medium shrimp
1 (4.25-ounce) can lump crabmeat
1 cup ricotta cheese
1 teaspoon dried parsley, or 1 tablespoon fresh parsley
2 tablespoons shallots, sauteed
Zest of 1 lemon
1 egg
Pinch each of salt and pepper
1/3 cup milk
1/2 cup Parmesan cheese
6 egg roll wrappers
Extra parsley and Parmesan cheese, for garnish.
3 tablespoons butter
2 cups heavy cream
2/3 cups pureed roasted red peppers
1/2 cup Parmesan cheese
2 cloves garlic, minced

Steps:

  • In a large bowl mix the chopped shrimp, crabmeat, ricotta cheese, shallots, parsley, lemon zest, egg, parmesan cheese, milk, salt and pepper. Mix well and put seafood mixture in a ziploc bag. Cut the corner of the bag. Squeeze shrimp mixture onto the edge of the egg roll wrapper. Roll up the egg rolls and put two cannelloni, seam side down, into an oven proof baking dish and set aside. Preheat oven to 350°F. Put your sauce ingredients into a pan, except the parmesan cheese. Heat on medium heat stirring constantly. When warmed through, add the parmesan cheese and stir until melted and slightly thickened. Pour sauce over cannelloni. Cook for 15-20 minutes or until sauce is bubbly. Top with parmesan, parsley and lemon wedges.

CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE



Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce image

Categories     Cheese     Pepper     Shellfish     Appetizer     Roast     Christmas     Low Carb     Goat Cheese     Shrimp     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce
Fresh basil leaves (optional)

Steps:

  • Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  • Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
  • Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

MEZZETTA ROASTED RED BELL PEPPER LINGUINE WITH SHRIMP RECIPE BY TASTY



Mezzetta Roasted Red Bell Pepper Linguine With Shrimp Recipe by Tasty image

Here's what you need: medium raw shrimps, kosher salt, black pepper, smoked paprika, garlic powder, olive oil, Mezzetta® Roasted Red Bell Peppers, Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, kosher salt, black pepper, smoked paprika, red pepper flakes, olive oil, shallots, linguine, shaved parmesan cheese, fresh parsley

Provided by Mezzetta

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

20 medium raw shrimps, peeled and deveined, tails removed if desired
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon smoked paprika
¼ teaspoon garlic powder
2 tablespoons olive oil
1 jar Mezzetta® Roasted Red Bell Peppers, drained
¼ cup Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, drained, divided
1 clove garlic
½ tablespoon lemon juice
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper, plus more to taste
¼ teaspoon smoked paprika
1 pinch red pepper flakes
¼ cup olive oil
2 shallots, diced
½ lb linguine, dried, cooked according to package instructions
¼ cup shaved parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • To season the shrimp: In a medium bowl, add the shrimp and sprinkle with the salt, pepper, paprika, and garlic powder. Mix to coat evenly. Cover the bowl and place in the refrigerator until ready to cook.
  • Make the roasted red bell pepper sauce: Add Mezzetta® Roasted Red Bell Peppers, 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil, garlic, lemon juice, salt, pepper, smoked paprika, red pepper flakes, and olive oil to a blender and blend until smooth. Set aside.
  • Remove the shrimp from the refrigerator. Heat the olive oil in a large nonstick skillet over high heat. Working in batches if needed, add the shrimp in a single layer and cook undisturbed for about 90 seconds, or until golden brown. Flip and cook for another minute, or until browned and cooked through. Transfer the shrimp to a plate and cover to keep warm.
  • Without wiping out the pan, reduce the heat medium, and add the shallots. Slice the remaining 2 tablespoons Mezzetta® Sun-Ripened Dried Tomatoes in Olive Oil into thin strips and add to the shallots. Cook, stirring frequently, for 3-5 minutes, or until the shallots soften.
  • Pour the roasted red bell pepper sauce into the pan and stir gently until simmering. Reduce the heat to medium-low and simmer for 5-8 minutes, until the sauce reduces slightly. Season with more salt and pepper to taste.
  • Toss the cooked linguine in the sauce, then divide onto serving plates. Top each with the shrimp and garnish with the shaved Parmesan and parsley.
  • Enjoy!

Nutrition Facts : Calories 581 calories, Carbohydrate 62 grams, Fat 26 grams, Fiber 7 grams, Protein 28 grams, Sugar 9 grams

GRILLED SHRIMP SKEWERS WITH ROASTED RED PEPPER SAUCE



Grilled Shrimp Skewers With Roasted Red Pepper Sauce image

Fresh wild shrimp from the Gulf of Mexico (and the Atlantic coast off the Carolinas and Georgia) are the best option for shrimp lovers. Leave them in the shell, which keeps them juicy, before threading on skewers to grill. These are seasoned only with a little salt, then served with a spicy red pepper sauce that takes cues from the Catalan romesco.

Provided by David Tanis

Categories     dinner, seafood, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 13

2 large red bell peppers
3/4 cup whole toasted almonds (see Tip)
1 teaspoon pimentón (smoked Spanish paprika)
1/4 teaspoon ground cayenne
3 garlic cloves, minced
Salt and pepper
1 cup extra-virgin olive oil
Lemon wedges, for serving
1 1/2 pounds very small potatoes, unpeeled
3 medium red onions, unpeeled and quartered
Salt
1 1/2 to 2 pounds fresh Gulf shrimp, or use frozen
Extra-virgin olive oil

Steps:

  • Prepare a hot charcoal grill. Lay peppers directly on the grill and let them blister, turning frequently until blackened all over, about 8 minutes. Set aside on a plate until cool enough to handle. (Alternatively, roast peppers on the stovetop, directly on the flames of a gas burner.)
  • Cut peppers in half lengthwise. Cut off stems, scrape away skins and seeds, and discard. Do not rinse; a bit of char is OK. Chop the peppers into 2-inch chunks.
  • With a food processor or blender, whirl together peppers, almonds, pimentón, cayenne and garlic to form a rough paste. Season with salt and pepper. Slowly add olive oil to achieve the consistency of a thick milkshake. Taste, adjust seasoning and transfer to a serving bowl.
  • In a medium saucepan, boil potatoes in well-salted water until just done, about 10 minutes. Drain.
  • Place onion pieces on the grill skin-side down. Salt lightly. Cover with lid and cook until onions are soft, about 15 minutes. Set aside and keep warm.
  • Place boiled potatoes on grill and cook until slightly charred, 8 to 10 minutes. Set aside and keep warm.
  • Meanwhile, thread shrimp onto skewers, 4 or 5 shrimp per skewer, without crowding. (If using bamboo skewers, soak them in water to prevent burning.) Brush lightly with olive oil and sprinkle with salt.
  • Lay skewers on grill over hot coals. Cook for about 3 minutes, then flip and cook until shrimp turn pink and are a bit charred, 3 minutes more
  • Arrange shrimp, potatoes and onions on a large platter. Serve with the red pepper sauce and lemon wedges.

SHRIMP AND ROASTED PEPPERS



Shrimp And Roasted Peppers image

Provided by Robert Farrar Capon

Categories     dinner, main course

Time 15m

Yield 4 servings

Number Of Ingredients 7

1 pound fresh shrimp
4 red or green sweet bell peppers
4 tablespoons clarified butter
2 shallots, chopped fine
1 cup tomato puree
4 tablespoons butter
Salt and pepper as desired

Steps:

  • Peel and devein shrimp. Singe peppers over a gas flame or under a broiler until blackened all over. Allow to cool and rub off charred skin. (Don't be afraid to leave a bit of the charring behind; the flavor is essential to the dish.) Stem and seed the charred peppers and cut them into shrimp-sized pieces.
  • Heat clarified butter in a large skillet until very hot. Add shrimp and saute briefly until they turn white and pink. Remove and reserve.
  • Add shallots to skillet and saute 1 minute without browning. Add tomato puree and bring to the boil. Add butter, salt and pepper to taste and stir until butter is melted. Add peppers and bring to the boil again.
  • Return shrimp to skillet to heat through and finish cooking (about 1 minute). Pour mixture into serving dish. Serve over pasta or rice.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 8 grams, Carbohydrate 18 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 16 grams, Sodium 815 milligrams, Sugar 10 grams, TransFat 0 grams

Tips:

  • For the best flavor, use fresh shrimp.
  • If you don't have roasted red peppers, you can use a jar of roasted red peppers. Just be sure to drain them well before using.
  • You can also use other types of vegetables in this recipe, such as zucchini, squash, or broccoli.
  • Serve this dish over rice, pasta, or quinoa.
  • Garnish with fresh parsley or basil before serving.

Conclusion:

This shrimp with roasted red pepper sauce is a quick and easy weeknight meal that is also healthy and delicious. The roasted red pepper sauce is flavorful and creamy, and the shrimp are cooked to perfection. This dish is sure to please everyone at your table.

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