Recipe courtesy of Kristine F Subido
Show: Dave Does
Episode: Small Plates
Total:
1 hr 45 min
Active:
1 hr
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Directions

Preheat a grill to 500 degrees F.

Place the olive oil in a medium heated shallow pot. Add the shallots and garlic and cook until golden brown. Add the piquillo peppers and orange juice and simmer for about 30 minutes. Remove form the heat and puree in a blender. Season, to taste.

Toss the octopus and shrimp with the extra-virgin olive oil, garlic, oregano and season with salt and pepper. Place on the grill and cook until charred on the outside. Place in a mixing bowl and toss with the sliced red onions, lemon juice, water cress and Piquillo Pepper Fondue. Season, to taste, and finish with the crispy chick peas.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Arepas with Octopus and Lobster Salad

Recipe courtesy of Bobby Flay

Shrimp and Grits

Recipe courtesy of Joe Barnett

Garlic Shrimp

Recipe courtesy of Mike's Huli Huli Chicken

Grilled Drunken Shrimp Tacos

Recipe courtesy of Guy Fieri

Cowboy Chopped Salad

Recipe courtesy of Ree Drummond

Shrimp Scampi

Recipe courtesy of Ree Drummond

Linguine with Shrimp Scampi

Recipe courtesy of Ina Garten

Shrimp Scampi

Recipe courtesy of Lidia Bastianich

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking