Thursday, December 2, 2010

Roasted Tri-color peppers with Shrimp and Fettuccine

I do not feel as if a recipe should be posted unless I absolutely love it. In this case, my "experiment" was so-so for a lot of work. The flavors were too strong and overpowered the shrimp. The reality is that even the best chefs end up making bad food.

"Less is More" when it comes to cooking. This is why I really like Giada D'Laurentis. She is a perfect example of someone who can make the most flavorful well-balanced dish with little effort and few ingredients.

This dish has yellow, red, and orange roasted red peppers in it. I did not peel off the skin after I roasted them but normally do. If you have never roasted your own peppers, I highly recommend it. They taste a hundred times better than the jarred peppers and can last in the fridge for several days.

6 peppers (red, orange, yellow, or all three), cored and sliced in half
olive oil spray

Pre-heat oven to 375
After coring and slicing the peppers in half, flatten out on a sheet pan sprayed with olive oil. Feel free to use tin foil-it will make clean up a lot easier. Place them in the oven for about 20 minutes or until the skin is blackened/charred. Place the peppers in a covered container for about 20 minutes. I used to use plastic zip lock bags however, this is not a good idea. The plastic can melt. Then, remove the peppers and gently peel off the skin. The skin should peel off fairly easily.

Roasted peppers can be used on sandwiches, pastas, and salads. Once roasted, they are naturally sweet and delicious. I keep them in a jar in the fridge for several days.

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