Reverse Marinade, Hot and Sweet Pepper Chicken and Shrimp
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 266
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 31
- Cholesterol
- 193
- Sodium
- 553
- Total: 26 min
- Prep: 10 min
- Cook: 16 min
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
- 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.
- Preheat a grill pan or griddle pan over medium-high heat.
- 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.
- 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.
- 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.