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MICHAEL SYMON Grilled Shrimp with Red Pepper Sauce and Parsley Salad

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This grilled shrimp and parsley salad is a delicious dish for Christmas!

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ingredients
GRILLED SHRIMP WITH RED PEPPER SAUCE AND PARSLEY SALAD
3 pounds jumbo shrimp (peeled and deveined, tails on)
2 teaspoons smoked paprika
2 tablespoons olive oil (plus 1 cup)
2 red bell peppers (seeds and stem removed, roughly chopped)
1 clove garlic
1/4 cup Marcona almonds
1/4 cup sherry vinegar
1 cup parsley leaves
1 Fresno chili (thinly sliced)
1/2 red onion (thinly sliced)
1 lime (juice only)
Kosher salt and freshly ground black pepper (to taste)

directions
Preheat grill pan to medium-high heat. Season the shrimp with salt, pepper and paprika. Toss with 2 tablespoons olive oil. Toss to combine. Place shrimp on the grill and cook, 3 minutes on each side, until pink and cooked through.
Meanwhile, make the red pepper sauce. In a blender, add the peppers, garlic, almonds and sherry vinegar. Season with salt and pepper. Blend until still slightly chunky. Add 4 sprigs of parsley and pulse to combine. Season to taste with salt and pepper.
For the parsley salad; in a medium bowl, add the remaining parsley, chili, onion, lime juice and a drizzle of olive oil. Season with salt and pepper and toss to combine.
Spoon red pepper sauce onto a plate or serving platter and top with grilled shrimp and parsley salad. Finish with a drizzle of olive oil.

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