Make skinned, grilled peppers yourself with our handy tip.
Ingredients
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1 green, yellow, red and orange bell pepper
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1/2 bunch of spring onions
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100 g black olives, pitted
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1 red chili pepper
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12 large shrimp
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4 tablespoons olive oil
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3 tablespoons white balsamic vinegar
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salt and pepper
Preparation
- Wash the peppers, cut them in half and remove the seeds and ribs.
- Grill and skin them (see tip).
- Wash the spring onions and cut the white part into thin rings.
- Halve the olives.
- Deseed and seed the chili peppers and chop finely.
- Loosen the shrimp from the shell, remove the gut, wash and peel.
- Heat 3 tablespoons of oil and stew the chili peppers.
- Fry the shrimp in the chili oil on both sides for 2 to 3 minutes.
- Season with salt and pepper.
- Mix the salad ingredients in a bowl.
- Mix the rest of the oil with the chili oil from the pan and the vinegar and pour over.
- Serve with the shrimp.
Tip
You can easily make grilled, skinned peppers yourself. There are several methods. Hold a bell pepper on a flame with tongs or fork until the skin turns black. Or let the peppers scorch black in a hot grill pan or oven. Turn the peppers regularly until black blisters form all over. Place the peppers in a plastic bag or in a bowl covered with cling film. Let it cool for 15 minutes and you can pull the skin off.
Number of persons
4
Duration
30 minutes
