Mr Libido Incognito wrote:
> Grilled Red Pepper Dip with Shrimp
>
> Source: Better Homes and Gardens http://www.bhg.com
Mr. Incognito:
Your post jogged a recipe loose that i though you might find
interesting.
Red pepper aioli
-------------------
1 pound new potatoes, peeled and thinly sliced
1 & 2/3 cups chicken broth
3 red bell peppers, roasted, skin, seeds and stems removed and the
peppers coarsely chopped
8 - 12 cloves garlic, peeled and coarsely chopped
juice of 2 lemons
1/3 cup EEVO
cayenne
salt
Place the potatoes and chicken broth in a saucepan.
Cook over medium heat, covered, for 15 minutes, remove the cover and
cook for another 5 -10 minutes, or until all the broth has evaporated.
Place the roasted red peppers in a processor or blender and process
until smooth.
While the potatoes are still hot, add them to the pureed pepper;
gradually add the garlic, lemon juice, and olive oil, tasting
periodically, until the desired flavour is achieved and the ingredients
are pureed.
Add cayenne and salt to taste. Cool, covered (to avoid a skin forming),
at room temperature. Refrigerate if not using immediately.
---
JL
>
>
>
> Makes 8 servings (about 1-1/2 cups dip)
> Prep: 20 Minutes
> Chill: 1 Hour
> Grill: 15 Minutes Peppers; 9 Minutes Shrimp
>
> Ingredients
> 2 pounds fresh or frozen jumbo shrimp in shells (about 32)
> 1 tablespoon olive oil
> 2 medium red sweet peppers or 16 whole green onions, trimmed
> 1 8-ounce carton dairy sour cream
> 1/4 teaspoon salt
> 1/4 teaspoon coarsely ground black pepper
>
> Directions
> 1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails
> intact, if
> desired. Thread shrimp onto eight 8-inch skewers, leaving 1/4-inch
> space
> between pieces (you should have 3 to 4 shrimp per skewer). Brush
> lightly
> with some of the olive oil; set aside.
>
> 2. Lightly brush sweet peppers or onions with remaining olive oil. For
> a
> charcoal grill, grill shrimp skewers and vegetables on the rack of an
> uncovered grill directly over medium coals. Grill shrimp for 9 to 11
> minutes or until shrimp turn opaque, turning once halfway through;
> grill
> peppers for 15 minutes or until charred, turning occasionally. Grill
> onions
> about 5 minutes or until limp and slightly charred, turning once
> halfway
> through. (For a gas grill, preheat grill. Reduce heat to medium. Place
>
> peppers or onions, and shrimp directly over heat. Cover and grill as
> above.) Wrap peppers in foil and let stand about 15 minutes or until
> cool
> and skin loosens. Remove stems and seeds from peppers. Using a sharp
> paring
> knife, peel peppers. Place shrimp skewers on a tray; cover and chill
> in the
> refrigerator 1 to 24 hours.
>
> 3. In a blender or food processor combine peppers or onions, sour
> cream,
> salt, and black pepper. Cover and blend or process with a few on/off
> turns
> to coarsely chop the mixture. Transfer to a small bowl. (Or, coarsely
> chop
> the vegetables. In a small bowl stir together the sour cream,
> vegetables,
> salt, and black pepper.) Cover and chill in the refrigerator 1 to 24
> hours.
> Serve dip with shrimp on skewers. Makes 8 servings (about 1-1/2 cups
> dip).
>
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.