Grilled shrimp with yellow pepper sauce

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
  • EVOO


  1. 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.
  2. 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.
  3. Add the cream and bring to a boil. Cook, stirring often with a wire whisk, about 10 minutes.
  4. Blend the flour with the remaining 1/2 tablespoon butter. Add to the sauce, stirring with a whisk.
  5. 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.

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