Shrimp with Roasted Peppers

Name: Shrimp with Roasted Peppers
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 1 medium ripe avocado, peeled and sliced; 425 grams can black beans, rinsed and drained; 1 Dash cayenne pepper; 1 slice Lemon and cilantro leaves; 1 Tbsp minced fresh cilantro; 1 teaspoons ground cumin; 1 jalapeno pepper, seeded and chopped; 1 Tbsp lemon juice; 144 milliliters olive oil; 107 grams chopped red onion; 1 Tbsp crushed red pepper flakes; 1 teaspoons salt; 454 grams uncooked large shrimp, peeled and deveined; 149 grams chopped seeded tomatoes; 60 milliliters white wine vinegar; 2 larges sweet yellow peppers

Shrimp with Roasted Peppers is a main course that serves 6. This recipe covers 18% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 261 calories, 21g of protein, and 11g of fat per serving. If you have peppers, white wine vinegar, ground cumin, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 35 minutes. If you like this recipe, you might also like recipes such as Dinner Tonight: Salad of Shrimp and Roasted Peppers, Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika, and Shrimp Scampi and Rice Stuffed Roasted Peppers.

Instructions

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.

Ingredients you will need

Peppers

Seeds

Equipment you will use

Bowl

Meanwhile, combine the beans, tomatoes, onion, cilantro and jalapeno in a large bowl. Peel off and discard charred skin from peppers.

Ingredients you will need

Cilantro

Jalapeno Pepper

Tomato

Peppers

Beans

Onion

Equipment you will use

Bowl

Cut into thin 1-in. strips; add to tomato mixture and set aside.

Ingredients you will need

Tomato

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.

Ingredients you will need

Lemon Juice

Pepper

Shrimp

Cumin

Salt

Cooking Oil

Equipment you will use

Ziploc Bags

For dressing, combine the oil, vinegar, lemon juice, cilantro, salt and cayenne in a blender; cover and process until smooth.

Ingredients you will need

Lemon Juice

Cilantro

Ground Cayenne Pepper

Vinegar

Salt

Cooking Oil

Equipment you will use

Blender

Add avocado; cover and pulse just until blended.

Ingredients you will need

Avocado

Drain and discard marinade from shrimp. In a large skillet, saute shrimp for 3-5 minutes or until shrimp turn pink.

Ingredients you will need

Marinade

Shrimp

Equipment you will use

Frying Pan

Add to pepper mixture.

Ingredients you will need

Pepper

Add 1/2 cup avocado dressing; toss to coat. Spoon into serving glasses or bowls; serve with remaining avocado dressing.

Ingredients you will need

Avocado

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1medium

ripe avocado, peeled and sliced 425grams

can black beans, rinsed and drained 1Dash

cayenne pepper 1slice

Lemon and cilantro leaves 1Tbsp

minced fresh cilantro 1teaspoons

ground cumin 1

jalapeno pepper, seeded and chopped 1Tbsp

lemon juice 144milliliters

olive oil 107grams

chopped red onion 1Tbsp

crushed red pepper flakes 1teaspoons

salt 454grams

uncooked large shrimp, peeled and deveined 149grams

chopped seeded tomatoes 60milliliters

white wine vinegar 2larges

sweet yellow peppers

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Shrimp can be paired with Sauvignon Blanc, Riesling, and Pinot Grigio. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Bodega Norton Brut rosé with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.