Here you'll find a recipe for Shrimp with a Roasted Pepper Sauce with detailed instructions. It's been a favorite meal of mine for a while, so I wanted to make easy to follow directions so you could recreate this for your friends and family.
My hope is that these recipes bring joy to your family table as they do ours. This has become one of our requested dishes for the Holidays. I stumbled upon these Colossal Shrimps at Costco just in time to bring this recipe to you!
One of the main flavoring ingredients was Roasting Bell Peppers. It's a trick most chefs use to elevate their dishes. They are added to soups, sauces and side dishes that you may never have guessed!
What's the Process for Roasting Red Bell Peppers?
- Bake them in the oven on 450°F for about 30 minutes. You're wanting a char on them.
- 'Sweat' them in a Ziplock bag for 15 minutes to loosen up the skin.
- Remove the skins & seeds and add them to a dish whether it's a sauce or within the main ingredients. It adds a depth of flavor that's really hard to beat!
Don't have Colossal Shrimp?
Good news! Any size shrimp will work! I enjoy the larger ones as they tend to be a little sweeter than the smaller ones.
Why Roast the Bell Peppers?
It's an absolute game changer for flavors. Red Bell Peppers naturally a little sweet but earthy taste. The other colors of bell peppers tend to be sweeter. So make sure it's red! Trust me, it makes a difference. The charred flavor brings out the richness of the pepper flavor.
Tips for Cooking Colossal Shrimp
When you are spending this much on shrimp make sure you don't overcook them as they will get tough. I tend to just use a little butter and cook them about two minutes per side and call them done. They are naturally sweet. Then by adding a savory sauce and cooking with butter...you'll find off the charts flavor!
If you have not discovered by now I really do love to eat seafood of almost any kind from shrimp, lobster, fish, and anything in the ocean really.
Here's a few more favorites :
Helpful Items for Sautéing Shrimp with a Gourmet Sauce
- Flint and Flame Knives - I use these daily and have had them for over 2 years. I've yet to sharpen them! Definitely great quality knives. Code CHEFTIM40 to get 40% this knife or their entire website.
- Rice Cooker - This has lasted me for yeeeeears. Aroma has been a great brand.
- Tongs - These are my go-to Tongs 🙂
- Bench Scraper - No joke.. everytime I cook I use this. You'll surprise yourself with how much you'll end up using it!
- Measuring Cups - Having a set of different sizes is lifesaving in the kitchen! This Anchor brand is my go to.
- 7 qt Hexclad Pot - You'll need a larger pot for boiling ingredients for your red pepper sauce. I use Hexclad pots and pans in the kitchen daily. They've held up amazingly!
- Saute Pan by Hexclad - I find myself always reaching for the 12 inch pan. It's great to have options in the kitchen, but when cooking shrimp, you want them all evenly laid out on the pan. 12 Inches gives you plenty of space to cook them all.
- Immersion Blender - Great for making soups and sauces! You'll be surprised how often you'll use it.
Ingredients you'll need for Shrimp with Roasted Pepper Sauce
- 1 Cup Uncooked Rice
- 2 Bell Peppers
- 1 ½ teaspoon EVOO for Coating Bell Pepper
- 2 lb Large or Colossal Tiger Shrimp
- 2 tablespoon EVOO for Sauce
- 1 Carrot, diced
- 1 Celery Stalk, diced
- 1 Shallot, diced
- 3 Cloves of Garlic, diced
- 1 tablespoon Tomato Paste
- 1 ½ Cup White Wine
- 1 ½ Cup Water
- 5 Shutes of Chives
- 4 Sprigs of Thyme
- 2 Sprigs of Sage
- ½ Cup Heavy Cream
- 5 Ice Cubes
- 2 tablespoon Butter
- Tonys Creole Seasoning for Shrimp
- Parsley to garnish
Instructions for Shrimp with Roasted Pepper Sauce
Prepping Ingredients
Step 1 : Start cooking rice in a rice cooker. Gather all of your ingredients and set them out on the counter. Preheat oven to 450°F (if not grilling Red Peppers).
Step 2 : Dice carrots, celery, shallot, garlic chives and parsley. Coat bell pepper with olive oil and place on a cooking sheet into the oven for 30 minutes (until charred on all sides).
Step 3 : To prep shrimp, pull head away from body. Using scissors, cut along the back spine to be able to pull shell away as you see in the video. Open up the shrimp so you can remove and discard the dark vein in the middle. THIS IS A MUST! Do not discard the shells or shrimp heads.
Clean Roasted Peppers
Step 4 : Remove peppers from oven then place them in a ziplock bag for at least 15 minutes to sweat them and loosen the skin up. Remove and dispose of the skin. Open them up and remove the seeds. Roughly chop the peppers.
Making the Roasted Red Pepper Sauce
Step 5 : In a large pot over medium heat, add in 2 tablespoon Olive Oil. Add the shrimp heads and shells removed from the shrimp. Cook down for 2 to 3 minutes and then one by one add the vegetables, garlic, tomato paste and herbs until they are all added. Continue cooking for 8-10 minutes until shells and heads have turned almost red and the vegetables are soft.
Step 6 : Add white wine and cook down until half wine is cooked out. Then add water and cook down until half the liquid is cooked out. Then turn off heat, add ice cubes and the cream. Stir well to combine to incorporate all the flavors.
Step 7 : Using an immersion blender, blend the ingredients. Pro Tip : Use a deep pot! If you don't, you'll make a mess with the blender.
Step 8 : Strain the sauce. Add salt and pepper for flavor as needed. Pro Tip : You may need to use a spatula to press liquid through the strainer.
Cook Shrimp and Plate
Step 9 : Last step is to sauté shrimp in butter and season with Tonys Creole Seasoning. Cook each side for 2 minutes and then add half the sauce and then turn off heat.
Step 10 : Serve the shrimp on top a bed of rice. Top with a little extra sauce and finish with some parsley for a pop of color.
What are the "must haves" on your family menus? Let me know your families favorite recipes in the comments! I love gathering ideas from fellow cooks!
Recipe
Shrimp with Roasted Red Pepper Sauce
Ingredients
- 1 Cup Uncooked Rice
- 2 Bell Peppers
- 1 ½ teaspoon EVOO for Coating Bell Pepper
- 2 lb Large or Colossal Tiger Shrimp
- 2 tablespoon EVOO for Sauce
- 1 Carrot diced
- 1 Celery Stalk diced
- 1 Shallot diced
- 3 Cloves of Garlic diced
- 1 tablespoon Tomato Paste
- 1 ½ Cup White Wine
- 1 ½ Cup Water
- 5 Shutes of Chives
- 4 Sprigs of Thyme
- 2 Sprigs of Sage
- ½ Cup Heavy Cream
- 5 ice cubes
- 2 tablespoon Butter
- Tonys Creole Seasoning for Shrimp
- Parsley to garnish
Instructions
Prepping Ingredients
- Start cooking rice in a rice cooker. Gather all of your ingredients and set them out on the counter. Preheat the oven to 450°F (if not grilling Red Peppers).
- Dice carrots, celery, shallot, garlic chives and parsley. Coat bell pepper with olive oil and place on a cooking sheet into the oven for 30 minutes (until charred on all sides).
- To prep shrimp, pull head away from body. Using scissors, cut along the back spine to be able to pull the shell away as you see in the video. Open up the shrimp so you can remove and discard the dark vein in the middle. THIS IS A MUST! Do not discard the shells or shrimp heads.
Clean Roasted Bell Peppers
- Remove peppers from oven then place them in a ziplock bag for at least 15 minutes to sweat them and loosen the skin up. Remove and dispose of the skin. Open them up and remove the seeds. Roughly chop the peppers.
Making the Roasted Red Pepper Sauce
- In a large pot over medium heat, add in 2 tablespoon Olive Oil. Add the shrimp heads and shells removed from the shrimp. Cook down for 2 to 3 minutes and then one by one add the vegetables, garlic, tomato paste and herbs until they are all added. Continue cooking for 8-10 minutes until shells and heads have turned almost red and the vegetables are soft.
- Add white wine and cook down until half wine is cooked out. Then add water and cook down until half the liquid is cooked out. Then turn off heat, add ice cubes and the cream. Stir well to combine to incorporate all the flavors.
- Using an immersion blender, blend the ingredients. Pro Tip : Use a deep pot! If you don't, you'll make a mess with the blender.
- Strain the sauce. Add salt and pepper for flavor as needed. Pro Tip : You may need to use a spatula to press liquid through the strainer.
Cook Shrimp and Plate
- Last step is to sauté shrimp in butter and season with Tonys Creole Seasoning. Cook each side for 2 minutes and then add half the sauce and then turn off heat.
- Serve the shrimp on top a bed of rice. Top with a little extra sauce and finish with some parsley for a pop of color.
Nutrition
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