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Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika

Garlic-Roasted Shrimp with Red Peppers and Smoked Paprika


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Ingredients

  • Nonstick vegetable oil spray
  • 3 pounds uncooked jumbo shrimp, peeled with tails left intact, deveined
  • 3 red bell peppers, cut into 1 1/2-inch triangles
  • 2 /12 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 1/2 tablespoons chopped fresh oregano

Recipe Preparation

  • 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. DO AHEAD 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.

Recipe by Jeanne Thiel Kelley,Reviews Section

Garlic Shrimp Skillet With Roasted Red Pepper Sauce

Nothing screams delicious Mexican food like a pepper-rich shrimp dish. This sizzlingly spicy rendition of the classic shrimp skillet is easy to make in your home kitchen and the amazing aroma, not just the flavor, will be a sensory marvel.

Recipe and photo Jessica Gavin of The Food Scientist.

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  • For the red pepper sauce:
  • 1 large red bell pepper, cut in half, seeds and stem removed
  • 1 jalapeno pepper, cut in half, seeds and stem removed
  • 1/2 medium-sized red onion, cut into ¾ inch wedges
  • 1 cup baby tomatoes
  • 4 cloves of garlic, peeled
  • 3 Tbsp olive oil, divided
  • 1 Tbsp lemon juice
  • Kosher salt, as needed
  • Black pepper, as needed
  • For the shrimp:
  • 1 pound medium-sized shrimp (16-20), peeled and deveined
  • 3 cloves garlic, minced
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 tsp chili powder
  • 2 Tbsp olive oil, divided
  • 1/4 cup chopped cilantro

To make the red pepper sauce, heat broiler and place rack about 6 to 8 inches from heat source. In a large bowl toss red pepper, jalapeno, onion wedges, tomatoes, and garlic with 1 tablespoon oil. Season vegetables lightly with salt and pepper. Evenly spread vegetables on a large sheet pan covered with foil.

Broil vegetables until softened and lightly charred, 10 to 12 minutes.

Purée pepper mixture in a blender for about 1 minute until smooth. Add 1 tablespoon lemon juice and ¼ teaspoon salt. Slowly add 2 tablespoons of olive oil while blender is running, puree until smooth sauce forms, about 30 seconds. Taste sauce, and season with more salt and pepper as desired.

To make the shrimp, in a medium-sized bowl combine shrimp, garlic, ¼ tsp salt, ⅛ tsp black pepper, cumin, paprika, chili powder, and 1 Tbsp olive oil.

Heat a large skillet over medium heat with 1 tablespoon olive oil. When oil is nice and hot, add the seasoned shrimp to the pan and cook 2 minutes on each side until the shrimp is pink in color. Season with more salt and black pepper if desired. Garnish with chopped cilantro, serve with lemon wedges and top with red pepper sauce, or serve sauce on the side.


Pizzette with Garlic Shrimp & Roasted Red Pepper Pesto – A Beautiful Appetizer for the Holidays

I am publishing this recipe with Christmas right around the corner because I believe it’s a beautiful dish to serve as a holiday appetizer. However, it can be served year round for any gathering. This Pizzette for sure captures the “wow” factor. It tastes amazing, but it also looks pretty cool too.

Since I had a Mahon-Menorca cheese to work with I decided to create a recipe that likewise captured classic Spanish flavors. The Garlic Shrimp here is made very similar to Gambas Al Ajillo, with lots of garlic, fresh parsley, and some hot Spanish Smoked Paprika.

With Spanish Smoked Paprika, a little goes a long way. It is spicy and very fragrant. The shrimp, with all the garlic and parsley, are elevated to another level with the smokiness from paprika (trust me).

Pizza or pizzette are usually made with tomato sauce and mozzarella cheese. To make things interesting I decided to use Red Pepper Pesto instead of a classic tomato sauce. I used toasted walnuts and Cured Mahon Menorca Cheese for the pesto and then added a Semi-cured Mahon Menorca cheese to top off the pizzette. No joke, this may be the best piece of pizza pie I’ve ever tasted! And how beautiful does it look?

How to Make Pizzette with Garlic Shrimp & Roasted Red Pepper Pesto

Step 1: Preheat your oven. Place your pizza stone in the oven and heat it up to 450F. After the oven reaches the temperature let the stone continue to heat up for another 15-30 minutes before sliding pizzette pieces onto it.

Step 2: Prepare your ingredients. Take the pizza dough out of the fridge a half hour before making pizzette. Toast your walnuts if you bought them raw (not necessary if you bought them roasted), peel your garlic (chop 6 of them), chop the parsley, and shred your cheeses.

Step 4: Make Roasted Pepper Pesto. In a food processor combine roasted peppers, toasted walnuts, shredded Cured Mahon Menorca Cheese, garlic and extra virgin olive oil. Pulse to combine. Taste for seasoning. Add salt & pepper and process until all ingredients are well combined into a pesto. Set aside.

Step 5: Work with pizza dough. To avoid the dreaded pizza dough stickiness, spread some flour with semolina on your pizza peel. Divide pizza dough into small balls and stretch into little squares (from 1/2 lbs of store-bought pizza dough you should make 6 pizzettes).

Step 6: Prepare and bake pizzette. Add about a tablespoon of pesto onto each pizzette and spread around. Top with shredded semi-cured Mahon Menorca Cheese and, one at the time, slide onto the hot pizza stone in the oven. Bake for 10 minutes, then remove one at the time back on the dry pizza peel.

Step 7: Make Garlic Shrimp. While your pizza is cooking, heat up a skillet and add butter with olive oil and garlic. Cook for 1 minute, then add shrimp. Season with a pinch of salt and cook shrimp for about 2 minutes on each side. Sprinkle smoked paprika and chopped parsley and set aside.

Step 8: Assemble pizzette. Once your pizzette is out of the oven, scoop two shrimp on each one. Spoon some more garlic, parsley sauce on the top and then serve.

Equipment Needed to Make This Pizzette Recipe:

  • Pizza Stone
  • Pizza Peel
  • Set of Knives
  • Food Processor
  • Cheese Grater
  • Frying Pan.

What kind of Mahon-Menorca Cheeses can be found in the U.S.?

Mahon-Menorca Cheese is a product with a Protected Guarantee of Origin (“PGO”). It means that this is a product which is very closely related to the geographic area where it’s produced – the island of Menorca.

Depending on its degree of maturity, the PGO covers the following types of cheeses:

  1. TENDER. Soft and creamy. Yellowish/white in color, with very little developed crust. Its taste is milky with slight undertones of butter. It’s aged for 21-60 days.
  2. SEMI-CURED. Characteristic and unmistakable. The crust of this cheese is orange, and the cheese is firm yet easy to cut, showing irregular holes throughout. Its milky in taste and the flavor is more developed, with reminiscences of toasted nuts and dried fruit. It’s aged for 2-5 months.
  3. CURED. A delicacy for cheese connoisseurs. Its texture is firm and hard. It’s less creamy and in advanced stages of maturity – it breaks, flaking upon being cut. It has a very developed flavor and aroma, with a complex and intense taste. This cheese is aged more than 5 months.

There is also a new one, a Traditional Style cheese made with Raw Milk that’s aged for 6 months. It’s also very complex and intense.

Mahon-Menorca Cheese is easily found throughout the U.S.

All these cheeses can be easily found throughout the US in your local Whole Foods. Other stores include:


Roasted Red Pepper Pasta with Cajun Shrimp

Roasted Red Pepper Pasta with Cajun Shrimp &ndash Smokey, Sweet, Creamy with a just a little Spice!

Roasted Red Pepper Pasta with Cajun Shrimp has all of the sweet and smoky flavor of roasted red peppers and roasted garlic with a touch of cream and spice. The simple sauce is topped with sauteed, Cajun-spiced shrimp and served over a bed of fettuccine with a garnish of fresh parsley and a sprinkle of Parmesan cheese.

This scrumptious pasta dish is the result of one of those &lsquoHoly Cow&hellip.I&rsquom at the grocery store at 2pm and I have no idea what we are having for dinner&rsquo kind of days. I had red peppers from the farmers market in the fridge. If I&rsquom roasting peppers, might as well add a head of garlic. Those guys go together like peas and carrots. But wait, my hubby is a total carnivore. Chicken or shrimp? Shrimp was first at the grocery store. Need a little spice to go with the smokey-sweet flavors, so Cajun seasonings. Add pasta&hellip..Presto! Dinner is served!

This is a pretty quick and easy weeknight meal, but it is seriously impressive enough for company. For a crowd, the sauce and shrimp can easily be doubled, and if the veggies are prepped ahead of time, this comes together very quickly. I might mention that both my husband and I traded in our forks for spoons at the end of the meal to get the last of this sauce from our bowls. And you know its a winner if the kids ask for seconds.

Begin by roasting the red peppers and a head of garlic in the oven. The already roasted, store bought versions will work, but the do-it-yourself version is defiantly superior in flavor and so simple to do.

While the red peppers and garlic are roasting, mix raw, peeled and deviened shrimp in a bowl with olive oil, chili powder, paprika, onion powder, and pepper and let it marinate for 20 minutes. Ancho or chipotle chili powder and smoked paprika are a definite plus to this dish if you have them, but regular will work.

After the peppers and garlic are roasted, peel and roughly chop them. Dice an onion and chop some fresh parsley.

Saute the shrimp in an hot fry pan with a little olive oil and a little butter for 4-5 minutes. The most important part of this meal is to make sure to not overcook the shrimp. As soon as they are no longer translucent, they are done. Overcooked shrimp tends to be rubbery and tough.

Remove the shrimp to a bowl. Add another small amount of olive oil and butter to the pan. Saute the onion with a pinch of salt and pepper for about 5 minutes until it starts to brown. Add a few crushed red pepper flakes, the roasted red pepper, and the roasted garlic.

Stir in white wine and bring up to a gentle simmer and reduce for a few minutes. Add chicken stock and cream or half and half and again bring to a simmer.

Remove the sauce from the heat and puree/pulse. This may be done with an immersion hand blender or in the blender. Below are the two that I use.



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This is not meant to be a perfectly smooth sauce. Some texture is desired while still pureeing the vegetables to the desired consistency. Stir in the majority of the chopped Italian flat leaf parsley, reserving a little to use as a garnish.

Either stir the cooked fettuccine into the sauce or serve the sauce on top of it. Top the sauce with the sauteed shrimp. Garnish with parsley and fresh grated Parmesan cheese.

Try serving this with Roasted Asparagus and the dry white wine used in the sauce.

If you enjoyed my Roasted Red Pepper Pasta with Cajun Shrimp, leave me a comment below. I&rsquod love to hear from you!


Recipe Summary

  • 2 red bell peppers
  • 8 ounces uncooked fettuccine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 cup finely chopped onion
  • 1 tablespoon minced garlic
  • ½ pound peeled and deveined large shrimp
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon chopped fresh sage
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon crushed red pepper
  • 1 teaspoon extra-virgin olive oil
  • 2 tablespoons shaved fresh Parmesan cheese

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 paper bag fold to close tightly. Let stand 20 minutes. Peel and chop set aside.

Cook fettuccine according to the package directions, omitting salt and fat drain well. Set aside keep warm.

Heat 2 tablespoons olive oil and butter in a large skillet over medium-high heat. Add chopped onion and garlic to pan, and cook for 4 minutes or until the onion is tender, stirring frequently. Add shrimp to the pan, and cook for 2 minutes. Add bell peppers and 1/4 cup lemon juice to the pan, and cook for 4 minutes or until the shrimp are done and half of the liquid has evaporated. Add chopped parsley and the next 5 ingredients (through 1/2 teaspoon crushed red pepper) to the shrimp mixture. Remove pan from heat.

Combine cooked fettuccine and 1 teaspoon olive oil in a large bowl toss well. Add shrimp mixture, tossing gently to coat. Top each serving with cheese.


Recipe Summary

  • ⅓ cup all-purpose flour
  • 2 tablespoons paprika
  • 1 teaspoon salt
  • 1 pinch ground black pepper
  • 6 skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 1 ½ cups sour cream
  • 1 tablespoon paprika
  • 1 teaspoon cornstarch

Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat.

Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet.

Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely.

Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes.

Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl stir into the chicken mixture and cook until hot, 2 to 3 minutes.


One Chap's Pantry

Camarones Pimentón y Judías Verdes

Ingredients:
1-2 Shallots, chopped
5 cloves Garlic, minced crudely
1 Tbsp Olive Oil
2 tsp Paprika
1 tsp Cumin
1 tsp ground Coriander Seed
1 tsp Cayenne Pepper
1/2 lb Shrimp, cleaned (shells, veins removed)
3 cups Green Beans, cut in 1-1 1/2″ pieces
1/2 cup Sherry
Juice of 1 Lemon
2 Tbsp fresh Parsley, chopped fine
Salt & Pepper to taste

  • Heat the Olive Oil on medium heat in a large skillet until hot.
  • Add the Shallots, Garlic, Paprika, Cumin, Coriander, and Cayenne Pepper to the oil. Stirring constantly, heat for 1 minute to release the oils from the spices.
  • Add the Shrimp and Green Beans and toss in the Oil.
  • Cook for 4-6 minutes, stirring constantly. Make sure to flip the Shrimp to ensure both sides are cooked.
  • Stir in the Sherry, Lemon Juice, and Parsley, and cover for 2-4 minutes.
  • Add Salt and Pepper to Taste.

NOTES: This is a flavorful dish from Spanish cuisine. You can kick it up a notch by adding more Cayenne Pepper. I prefer this as a festive side dish, however you can serve this as a main dish with a side of Yellow Rice or Quinoa.


Is the Cholesterol in Shrimp Harmful?

Even though shrimp is awesome on the calorie, protein and carb front. Shrimp have relatively high amounts of cholesterol, with that being said shrimp should be consumed in moderation. A 3.5-ounce serving has approximately 200 milligrams of cholesterol.

To avoid adding more cholesterol into the mix, consider not cooking your shrimp in butter or other creamy sauces. Instead, opt to use healthier alternatives like olive oil.

The health benefits of shrimp paired with all the veggies make this dish a rock star meal for your family. And the flavor from the garlic parmesan mixture will have them begging for more!

I actually topped mine with a little sprinkle of parmesan cheese after they came out of the oven and it was perfection!

So, if you are in the market for a healthy low carb low calorie meal that can feed AND satisfy a family! This Garlic Parmesan Roasted Shrimp is it!


  • Red bell peppers – I wanted this recipe to be quick and easy recipe so I’ve used jarred grilled/roasted peppers. Make sure that you read the ingredients list before buying the peppers. They shouldn’t contain any preservatives or vinegar (don’t use marinated peppers, they should be roasted or grilled, in oil or water). You can also roast the red bell peppers yourself (tastes the same). Authentic romesco sauce is rather a tomato-based sauce and is made with ñora peppers, which are unfortunately hard to buy outside of Spain. Roasted red bell peppers and smoked paprika powder make a great substitute though. Purely authentic or not, once you try my recipe, you won’t care, I promise! This thing is so good you’ll want to spoon it over everything!
  • Tomatoes – I used canned tomatoes. You can also use fresh tomatoes, but they need to be roasted (instructions are included in the recipe card below).
  • Spices – I used smoked Spanish paprika (Pimenton de la Vera) and cayenne pepper for a hint of heat (don’t use much as this sauce shouldn’t be very hot). The smoked flavor works so great with this sauce. It’s a must since we’re not using ñora peppers, which add an earthy, slightly smoked flavor to the sauce. You can add a little less smoked paprika at the beginning if you’re not sure if you’ll like it. The intensity of this spice can also vary, depending on the brand. I used sweet smoked paprika, but also semi-sweet and hot smoked paprika are available. If you don’t like smoked paprika you can try to substitute it for regular paprika powder.
  • Nuts – some recipes use only almond or only hazelnuts. I found that the mixture of both is perfect and if I had to choose only one nut variety it would be hazelnuts. Almonds are too mild-flavored for this sauce. Hazelnuts add extra nuttiness and a more complex flavor to it. As for the almonds, you can use flaked almonds or whole skinless almonds. Hazelnuts: whole hazelnuts or already roasted and grounded hazelnuts.
  • Bread – it is used to thicken the sauce. Use good quality sourdough bread for the best results. Stale bread should be used, you can toast it or like I, pan-fry it with olive oil in a pan for extra flavor!
  • Vinegar – traditionally, sherry vinegar is rather used but I found its taste a little too strong, so I prefer to use red wine vinegar. It adds a nice sharp taste to the sauce. Some acidity is necessary.
  • Olive oil – extra-virgin olive oil, preferably fruity oil. It’s important to not blend it with other ingredients, as it can become bitter. Whisk it in slowly by hand until combined.
  • Brown sugar – not a traditional ingredient at all and maybe a little controversial, but I’m adding really just a 1/2 teaspoon. Such a small amount makes a difference though, it rounds up all the sharp tastes of the sauce. You can also skip it.


To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F

Prepare the Ingredients

Heat 3 cups of water in a medium pot over high heat. Add vegetable base and stir to dissolve. Throughly rinse produce and pat dry. Trim ends from green beans and cut into 1" pieces. Quarter cremini mushrooms. Drain artichokes and roasted red peppers. Thinly slice roasted red peppers.

Prepare Saffron Broth

Lower heat of boiling water to low and add saffron threads, pinching threads between thumb and forefinger to release as much of the flavor as possible. Keep broth warm while you begin paella.

Begin The Paella

Heat a large pan over medium heat. (Pan ideally should be wide, shallow and heavy bottomed.) Heat 2 tsp. of olive oil and add mushrooms and green beans. Season with paprika and a pinch of salt and pepper. Stir and cook until vegetables begin to soften, about 3 minutes.

Add the Rice

Add rice and tomatoes to pan. Stir to coat rice and cook until grains look slightly translucent, 2-3 minutes. Add saffron broth and stir once. (This is not risotto, so resist the urge to stir constantly!)

Finish The Paella

After about 15 minutes, distribute peas, roasted pepper and artichoke hearts over the top of the paella. Again, don't stir! Continue simmering about 10 more minutes, or until all liquid has been absorbed and the rice is tender.

Plate the Dish

Paella is traditionally served family style, so you can place it directly at the dinner table (using a trivet or potholder to protect your table.)

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


Mango Chicken

  • In a large freezer bag, combine Paprika, Parsley, Bread Crumbs, Black Pepper, Corn Starch, and Salt. Mix the powder mix thoroughly. Add each chicken piece, seal the bag, and shake so that it coats the chicken.
  • In a large skillet, coat with Olive Oil and saute the coated chicken pieces about 5 minutes a side on medium heat. Remove and place on paper towel to absorb oil.
  • In the same skillet, combine Onions, Garlic, and Jalapeño Peppers, and Mangoes, sauteing about 5 minutes. If the mangoes are not real ripe, you can cook longer and add a tsp of Honey.
  • Squeeze the Lime Juice over the mix, and add the Cilantro. Toss the mixture, and remove from heat.
  • Plate the chicken pieces and cover with Mango mixture.



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