Shrimp with Roasted Yellow Pepper Coulis
Ready In: 30 mins
Serves: 4
Ingredients
- 8 extra large shrimp, peeled
- 2 large yellow bell peppers, roasted peeled and seeded
- 1 teaspoon secolari roasted garlic sea salt
- 4 table spoons secolari basil olive oil
- 2 tablespoons secolari champagne mimosa vinegar
- 8 artichokes, hearts cooked and thinly sliced (bottoms)
- 2 fennel bulbs, thinly sliced reserve the greens
- 2 tablespoons secolari garlic olive oil
Directions
- Peel the broiled bell peppers, cut them in 4 and place in blender with 2 tablespoon of basil olive oil and vinegar. Blend until smooth puree forms adding salt and pepper to taste.
- Toss the artichokes and fennel with the 2 tablespoons Secolari Basil Olive Oil, salt and pepper. Transfer to a baking sheet and roast in a 400°F pre-heated oven for about 10 minutes turning once. The artichoke and fennel should be slightly goldlen.
- In a hot, heavy sauté pan on medium-high heat, add the Secolari Garlic Olive Oil and sear the shrimp until pink on both sides with lightly golden color. Turn the shrimp once during the cooking process.
- On a large platter, arrange the roasted artichokes and fennel. Add the shrimp on top and drizzlle with the yellow pepper coulis. Top with roughly chopped fennel greens.
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