Ingredients with Measurements:
- 2 red bell peppers, roasted and peeled
- 1/2 red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon saffron threads
- 1 pound cooked shrimp, peeled and deveined
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Roasting pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the red bell peppers on a roasting pan and roast for 20-25 minutes, until the skin is charred and blistered.
3. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let sit for 10 minutes.
4. Peel the skin off the peppers and remove the seeds. Cut the peppers into thin strips and place them in a large bowl.
5. Add the sliced red onion, olive oil, red wine vinegar, salt, black pepper, and saffron threads to the bowl with the peppers. Toss to combine.
6. Add the cooked shrimp to the bowl and toss gently to combine.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
8. Before serving, sprinkle the chopped parsley over the top of the esgarrat.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 289
Fat: 19g
Saturated Fat: 3g
Cholesterol: 239mg
Sodium: 658mg
Carbohydrates: 10g
Fiber: 2g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Yellow or orange bell peppers can be used instead of red bell peppers.
- White wine vinegar can be used instead of red wine vinegar.
- Shrimp can be substituted with cooked chicken or tofu.
Variations:
- Add sliced garlic to the bowl with the peppers for extra flavor.
- Top the esgarrat with crumbled feta cheese before serving.
- Serve the esgarrat on top of a bed of mixed greens for a light and refreshing salad.
Tips and tricks:
- Make sure to roast the peppers until the skin is charred and blistered. This will make it easier to peel the skin off.
- Use a blender or food processor to make the dressing for the esgarrat.
- Refrigerate the esgarrat for at least 1 hour before serving to allow the flavors to meld.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This dish is best served cold, but if you prefer it warm, you can heat it up in a skillet over medium heat until heated through.
Presentation ideas:
Serve the esgarrat in a large bowl or on a platter. Garnish with additional chopped parsley and lemon wedges.
Garnishes:
Chopped parsley, crumbled feta cheese, lemon wedges.
Pairings:
This dish pairs well with crusty bread and a glass of white wine.
Suggested side dishes:
Mixed greens salad, roasted vegetables, or grilled asparagus.
Troubleshooting advice:
If the peppers are not roasted long enough, the skin will be difficult to peel off. Make sure to roast them until the skin is charred and blistered.
Food safety advice:
Make sure to cook the shrimp thoroughly before adding them to the esgarrat. Leftovers should be stored in an airtight container in the refrigerator and consumed within 3 days.
Food history:
Esgarrat is a traditional dish from the Valencian region of Spain. It is typically made with roasted red peppers, garlic, and salt cod.
Flavor profiles:
This dish is sweet and tangy, with a hint of saffron and a briny flavor from the shrimp.
Serving suggestions:
Serve the esgarrat as a light and refreshing appetizer or as a main course with a side salad.
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Region: Spanish