Grilled shrimp with yellow pepper sauce
Approximately 1 ½ pounds Extra-large or jumbo heads off shrimp. Peeled and rinsed and dried with paper towel.
4 Cubano yellow peppers, approximately
- 1 ½ tablespoons butter
- 2 tablespoons finely chopped shallots
- 1 tablespoon finely minced garlic
- 1 1/2-inch sprig fresh rosemary or 1/2 teaspoon dried
- ½ cup dry white wine
- 1 cup heavy cream
- 1 tablespoon flour
- ½ teaspoon vinegar, preferably balsamic or malt vinegar
- Kosher Salt to taste
- Freshly ground pepper to taste
- Pasta of one’s choice or sautéed chopped Kale
- 1 TBSP butter
- Pinch crushed red pepper flakes
- Roast and peel the yellow peppers, following the instructions in step one of recipe for roasted red pepper puree. Cut the peppers into cubes and set aside.
- Put 1 tablespoon of the butter in a saucepan and add the shallots, garlic, rosemary and wine. Bring to a boil and cook down by half.
- Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
- Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
- Put the yellow pepper cubes into the container of a food processor or, preferably, an electric blender. Blend as thoroughly as possible. Scrape the puree into the sauce and cook about 5 minutes, stirring often. Add the vine-gar, salt and pepper. It is not essential but, ideally, the sauce should be put through a fine sieve, preferably the sort called a chinois.
Season shrimp with Kosher salt and fresh ground pepper. Heat large saute pan to medium high. Sear shrimp about 1 ½- 2 minutes per side until pink but do NOT overcook. Remove shrimp and add about a TBSP. olive oil to pan. Add Kale and saute.
Place Kale in the center of a plate. Arrange shrimp around the Kale then drizzle with yellow pepper sauce.