Name: Shrimp Skewers with Piperade
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 onion, thinly sliced; 2 garlic cloves, chopped; ¼ cup (60 ml) olive oil; 4 bell peppers, various colours, seeded and thinly sliced; 2 tomatoes, diced; 1 ½ lb (675 g) large shrimp (8–12), unpeeled (see note); 2 tbsp (30 ml) olive oil; 1 tbsp sweet paprika; 1 tbsp (15 ml) white wine vinegar

Note from Ricardo

Why keep the shrimp shells on if you’re just going to remove them at the dinner table? Because unpeeled shrimp cooked on the barbecue will be more tender, juicier and will not stick to the grill. And after dinner, the shrimp shells and wooden skewers can go straight into the compost bin.

Shrimp Skewers with Piperade

Categories

Ingredients

Piperade

Shrimp Skewers

Preparation

Piperade

Shrimp Skewers

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Chef’s Knife