RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6516
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| Recipe Name: |
Shrimp and Fried Pepper Salad - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
2.00
Hours |
Original Num Servings: |
4 |
| Cooking Time: |
30.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$3.42
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
1.25 Cups oil, olive
3 Medium bell pepper, yellow
0.25 Cup parsley, flat-leaf chopped
12 Each basil, fresh
0.25 Cup vinegar, red wine
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Directions:
Clean, core, seed the peppers. Slice them into thin strips. In a large sauté pan, heat 1 cup of the oil until very hot. Add the peppers, reduce heat and fry until very soft and golden, about 15 to 20 minutes.
Transfer the peppers and their juices to a bowl. In another pan, heat the remaining oil. Add the pepper flakes and garlic and sauté briefly. Add the shrimp (which has been peeled and deveined) and sauté until pink. Remove from the heat, add the lemon juice, parsley and basil and mix well. Add to the bowl of peppers. Add vinegar, if using, and salt and pepper.
Mix thoroughly and place in refrigerator to marinate for at least 2 hours. Serve the salad on plates with watercress garnish. |
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| Nutrition per Serving: |
| Calories: |
350 |
Total Carbs: |
24.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
172.0 |
Fat: |
18.2 |
Protein: |
26.40 |
| Fiber: |
10.25 |
Sodium: |
8.00 |
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