Shrimp and Roasted Pepper Salad Recipe | SAVEUR

Shrimp and Roasted Pepper Salad

This lighter shrimp salad recipe is a substitute for the more traditional, but heavier, Italian roasted-eel salad. Roasting large red bell peppers adds a smokier element to the tangy, cured shrimp.

This recipe appeared in Eugenia Bone's "Feast of the Seven Fishes," in which she describes her family's traditional Italian Christmas Eve feast (December 1998).

Shrimp and Roasted Peppers Salad
This recipe appeared in Eugenia Bone's "Feast of the Seven Fishes," in which she describes her family's traditional Italian Christmas Eve feast (December 1998).
serves 8

Ingredients

1 large red bell pepper
16 medium shrimp, peeled, deveined, and steamed
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh mint
2 tbsp. extra-virgin olive oil
Juice of half a lemon
Salt and freshly ground black pepper

Instructions

Preheat oven to 500˚. Put pepper in a small pan, and place in oven to roast until the skin is charred and the flesh has softened, 15–20 minutes. Set aside pepper, and when cool enough to handle, remove and discard skin, stem, and seeds, then cut flesh lengthwise into 14"-wide strips.
Mix together peppers, shrimp, parsley, mint, oil, and lemon juice in a medium bowl. Season with salt and pepper. Set aside for 30 minutes before serving at room temperature.

How to Make Shrimp and Roasted Pepper Salad

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