Written by Cynthia -
Today is Hot & Spicy Food Day, for me… one of the best days of the year! Since I come from Mediterranean descent, we don’t eat anything without a little bit of olive oil and a little bit of spice in it. So naturally, in celebration, I made these Grilled Shrimp Skewers with Roasted Peppers. I’m no expert chef, so what I love about this recipe is that it’s so quick and easy to make. I invited a girlfriend over to help me enjoy the fruits of my labor and boy was she fooled! She was pleasantly surprised at how I came up with such a “tasty and elegant-looking dish in such a short amount of time,” were her words to me exactly.
I started off with preparing the marinade, using BUITONI® Pesto with Basil. I love the taste of pesto – it adds such a rich flavor to pastas, salad dressings and marinades. While the recipe calls for some garlic, shallots and olive oil mixed into the pesto, I also added a small teaspoon of red pepper flakes to give it an extra spicy kick. Of course, you can play around with the measurements depending on how spicy or mild you prefer. I personally prefer extra spicy. Chili peppers can also be part of a healthy diet and are a source of Vitamin C to help maintain a healthy immune system.
I opted to use a broiler instead of a griller this time. Right after preparing the marinade, I started working on cutting and then broiling the bell peppers for about 10-15 minutes and then removing the charred skin after they were cooled. My advice would be to definitely prepare the marinade and shrimp first and stick it right in the refrigerator to give it ample time to marinate, while cooking the peppers. In the meantime, I also prepared a side salad using again BUITONI Pesto with Basil. Can’t you tell I just love this pesto! Check out the entire meal plan for these recipes including a starter and dessert here.
I used wooden skewers to alternately thread the shrimp and peppers. Here’s an important tip: Soak the wooden skewers in warm water for 30 minutes to help prevent them from igniting either on the grill or broiler. The hardest part about this recipe? Waiting for the shrimp to be done while smelling the rich aroma of garlic, pesto and peppers take over your kitchen. Well, I must say it was well worth the wait!
Ingredients for 2 servings:
- 2 tablespoons extra virgin olive oil
- 3 tablespoons BUITONI Refrigerated All Natural Pesto with Basil, divided
- 1 teaspoon finely chopped fresh garlic
- 1 teaspoon finely chopped fresh shallots
- 8 (about 8 ounces total) large shrimp, peeled and deveined
- 3 bell peppers (yellow, red and green)
- Skewers (NOTE: If using wooden skewers soak in water for 30 minutes before threading.)
- 1 loaf ciabatta bread (about 6 inches)
- Fresh basil sprigs for garnish
- 2 tablespoons freshly squeezed lemon juice
- Sea salt to taste
PREHEAT grill or broiler.
MIX oil, 2 tablespoons pesto, garlic and shallots in medium bowl. Add shrimp; toss to coat. Marinate in refrigerator.
CUT bell peppers in quarters; grill or broil until skins blister. Place peppers in bowl; cover tightly with foil. Cool until peppers can be handled; remove charred skins.
CUT cooled bell peppers into 1 1/2-inch squares.
THREAD bell peppers and marinated shrimp alternately on skewers; discard any remaining marinade.
TRIM ends off of bread and discard; cut bread in four 1-inch-thick slices. Grill or broil until golden and crispy. Spread remaining 1 tablespoon pesto evenly on bread slices.
GRILL or broil shrimp skewers until shrimp are cooked and turn pink.
PLACE 2 slices of grilled bread on each plate. Remove shrimp and peppers from skewers and arrange on top of bread. Garnish with fresh basil sprigs or with an herb bouquet. Drizzle with lemon juice; season with sea salt.
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