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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Herbed Baked Pepper and Garlic Shrimp with Sugar Snaps
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This is a delicious, quick and easy, after work or entertaining entree. All of the prep work can be complete in advance to make this dish even easier to prepare. The fresh vegetables make this an even more appetizing and appealing entree. 22 minutes 6 servings Ingredients 2 pounds large shrimp, peeled and deveined 1 teaspoon salt 1 teaspoon paprika ½ teaspoon cayenne 2 tablespoons olive oil 4 tablespoons butter 2 leeks, thinly sliced, excluding tough green portions of leaves 5 cloves garlic, minced 2 tablespoons Dijon mustard 2 tablespoons roasted red pepper pesto 1 cup white wine ¼ cup fresh lemon juice 1 tablespoon Worcestershire sauce 1 tablespoons fresh rosemary, chopped 2 tablespoons fresh thyme leaves 2 tablespoons fresh oregano leaves ¼ cup fresh parsley, chopped 1 ½ cups sugar snaps, cut in half diagonally 1 red bell pepper, seeded and cut into 1 inch cubes 1 yellow pepper, seeded and cut into 1 inch cubes 1 loaf Italian bread, sliced and toasted 2 lemons, cut into wedges Sprigs of fresh herbs Directions Preheat oven to 400 degrees. 1. Season the shrimp with the salt, paprika, and cayenne and set aside in bowl. 2. Heat a 12 inch Emerilware by All-Clad Cast Iron Skillet over medium heat add the olive oil and butter and stir together until the butter is melted. 3. Add the leeks and garlic to the skillet and sauté for 3-4 minutes. Stir in the Dijon mustard, red pepper pesto, white wine, lemon juice, Worchestershire sauce, rosemary, thyme, oregano, and parsley. Simmer for 5 minutes. 4. Add the shrimp, sugar snaps, and peppers to the skillet and bake for 12 - 14 minutes, stirring halfway through baking. 5. Remove from the oven and serve directly from the skillet with toasted Italian bread for dipping. Garnish with lemon wedges and sprigs of fresh herbs. Serves 6.
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