Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 16 Minutes |
Ready In: 26 Minutes Servings: 4 |
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Ingredients:
2 large red bell peppers |
1 pound boneless, skinless chicken thighs |
salt and freshly ground black pepper |
1 tablespoon dried italian seasoning or herbes de provence |
1/4 cup extra-virgin olive oil, plus more liberal drizzling |
1 pound large shrimp, peeled and deveined, tails in tact |
1 tablespoon seafood seasoning, (recommended: old bay) |
2 tablespoons white balsamic or red wine vinegar |
2 red chilies, seeded and chopped |
2 cloves garlic, grated or pasted |
Directions:
1. Put the peppers under the broiler to blacken evenly all over; leave the oven door slightly ajar to allow steam to escape. (Alternatively char the peppers over an open flame on the stovetop.) Put the peppers in a bowl and cover with plastic wrap. Cool the peppers in order to handle, peel and seed.
2. Preheat a grill pan or griddle pan over medium-high heat.
3. Meanwhile, season the chicken with salt and pepper and dried herbs, and coat with a little extra-virgin olive oil. Season the shrimp with the seafood seasoning and toss with a little oil as well.
4. Coarse chop and put the red sweet peppers in a food processor with the vinegar, chilies, garlic and about 1/4 cup extra-virgin olive oil and puree into a sauce.
5. Grill the chicken 6 minutes on each side. Grill shrimp 3 minutes on each side. Toss the chicken and shrimp with the marinade and serve hot or cold or at room temperature.
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