Pepper Shrimp
Pepper Shrimp offers a vibrant blend of fruity wine, tomato, and aromatic herbs, complemented by tender, broiled shrimp. This dish is perfect for those who enjoy bold flavors with a hint of elegance, making it ideal for casual dinners or entertaining guests with a love for flavorful seafood.
Ingredients
- 1/2 cup fruity red wine such as Beaujolais or Red Zinfandel ⓘ
- 1 (8 oz) can tomato sauce ⓘ
- 1 teaspoon dried chervil ⓘ
- 1 tablespoon lemon juice ⓘ
- 1 teaspoon dry mustard ⓘ
- 1 teaspoon dried oregano
- salt to taste ⓘ
- 2 teaspoons pepper ⓘ
- 1/2 cup olive oil ⓘ
- 2 cloves garlic, minced
- 1/2 cup loosely packed flat parsley, chopped ⓘ
- 2 pounds medium shrimp, peeled and deveined ⓘ
Instructions
- In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt, and pepper.
- Heat the olive oil in a skillet over medium heat.
- Cook the minced garlic in the hot oil for 1 minute.
- Add the tomato sauce mixture to the skillet and bring to a boil.
- Lower the heat and simmer for 10 minutes, stirring occasionally.
- Remove from heat and let cool for 5 minutes.
- Stir in the chopped parsley.
- Place the shrimp in a single layer in a nonmetal baking dish.
- Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature or overnight in the refrigerator.
- Preheat the broiler.
- Broil the shrimp about 6 inches from the heat for 10 minutes or until cooked through, turning once.
Tips & Substitutions
For a spicier kick, consider adding a pinch of cayenne pepper or red pepper flakes to the sauce. If you can't find chervil, a combination of dill and parsley works well as a substitute. Make sure to use fresh shrimp for the best texture and flavor, and you can also try this marinade on chicken or tofu for a different twist.
Serving Suggestions
Serve the pepper shrimp over a bed of fluffy white rice or alongside crusty bread to soak up the delicious sauce. A light salad or steamed vegetables make a refreshing side. For a unique twist, consider pairing it with Shrimp Stuffed In Bell Peppers for a colorful and flavorful meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the shrimp in a skillet over low heat, adding a splash of olive oil to prevent sticking. Avoid microwaving as it may overcook the shrimp and make them tough.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Shrimp contains roughly 435 calories, with 11g protein, 36g carbohydrates, and 33g fat. It is an excellent source of iron (83% of the Daily Value), dietary fiber (61% of the Daily Value), and calcium (43% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1962mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but make sure to fully thaw them before marinating. Place the shrimp in the refrigerator overnight or run them under cold water for quicker thawing. This ensures they absorb the flavors of the marinade effectively.
How can I adjust the spice level of the dish?
To adjust the spice level, simply increase or decrease the amount of black pepper used in the recipe. For a bolder flavor, you can also add crushed red pepper flakes to the sauce. Taste as you go to achieve your preferred spice level.
What type of wine is best for this recipe?
A fruity red wine works best, such as Beaujolais or Red Zinfandel, as they complement the flavors of the sauce. However, you can also use white wine like Sauvignon Blanc for a lighter taste. Just remember to avoid overly sweet wines, as they can alter the dish's flavor profile.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).