Shrimp with Roasted Yellow Pepper Coulis
Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. It is an evenly textured sauce that has been pureed from either fruits or vegetables. In this shrimp and vegetable recipe, using coulis enhances the flavor of dish as well as making it look more sophisticated on the plate. Chef Wecker
Shrimp with Roasted Yellow Pepper Coulis
Coulis is a French sauce which can be sweet or savory, depending on what it is meant to accompany. It is an evenly textured sauce that has been pureed from either fruits or vegetables. In this shrimp and vegetable recipe, using coulis enhances the flavor of dish as well as making it look more sophisticated on the plate.
Ingredients
- 2 large yellow bell peppers roasted, peeled and seeded
- 1 to taste Secolari Roasted Garlic Sea Salt
- 4 tbsps Secolari Basil Olive Oil divided
- 1-2 tbsp Secolari Champagne Mimosa Vinegar
- 8 artichokes hearts (bottoms) cooked and thinly sliced
- 1/2 bulb fennel thinly sliced, reserve the greens
- 2 tbsps Secolari Garlic Olive Oil
- 8 extra large shrimp peeled and deveined
Instructions
- 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.
