Shrimp with Roasted Peppers |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Our Test Kitchen home economists came up with this flavor-packed variation of shrimp cocktail. 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 |
Directions:
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. Yield: 6 servings.
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