Shrimp & Roasted Yellow Pepper Coulis with artichokes, potatoes, & fennel | Secolari®

Shrimp & Roasted Yellow Pepper Coulis with artichokes, potatoes, & fennel

Shrimp & Roasted Yellow Pepper Coulis with artichokes, potatoes, & fennel
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Servings
4 people
Servings
4 people
Shrimp & Roasted Yellow Pepper Coulis with artichokes, potatoes, & fennel
BigOven - Save recipe or add to grocery list
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Votes: 0
Rating: 0
You:
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Print Recipe
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Servings
4 people
Servings
4 people
Ingredients
  • 2 small carrot (roasted, peeled and seeded)
  • salt & pepper to taste
  • 1/2 c. breadcrumbs
  • 2 gala apple (shaved)
  • 8 - 12 small container of fresh baby arugula (blanched)
  • 8 artichokes
  • 1 Tbsp. Secolari Basil Olive Oil
  • 1 tsp. Secolari Garlic Olive Oil
  • 8 shrimp (peeled and deveined)
Servings: people
Units:
Instructions
  1. Puree the peppers until there are no chunks left and add in the vegetable stock until desired consistency, adding salt and pepper to taste.
  2. Toss the artichokes, fennel, and potatoes in with the Secolari Basil Olive Oil & roast in a 400° oven for about 25 minutes.
  3. In a hot, heavy sauté pan, add the Secolari Garlic Olive Oil and sear the shrimp until browned (about 4 minutes), turn the shrimp, reduce the heat to medium & cook for 4 more minutes.
  4. Arrange the roasted artichokes, potatoes, and fennel on the plate, topping with the shrimp & any juices in the pan before drizzling with the yellow pepper coulis, serve and enjoy!
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