Shrimp With Roasted Peppers Recipe

Name: Shrimp With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 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

Servings: persons

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
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.

821

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 large sweet red peppers, 2 large sweet yellow peppers, 1 can (15 ounces) black beans, rinsed and drained, 1 cup chopped seeded tomatoes, and more.

Yes, Shrimp With Roasted Peppers falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp With Roasted Peppers

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