Piquillo Peppers Stuffed with Shrimp Salad
These miniature peppers come from northern Spain and pack a smoky-sweet punch.
Martha Stewart Living, July 2009
- 2 tablespoons extra-virgin olive oil
- 8 ounces large shrimp, peeled and deveined
- Coarse salt and freshly ground pepper
- 1 plum tomato
- 1/2 small onion, finely chopped (1/4 cup)
- 1 garlic clove, minced
- 2 tablespoons medium-dry sherry, such as amontillado
- 1/3 cup mayonnaise
- 6 jarred or canned piquillo peppers, drained
- Heat 1 tablespoon oil in a saute pan over medium-high heat. Season shrimp with salt and pepper. Add to pan, and saute until golden and cooked through, about 3 minutes. Finely chop shrimp, and transfer to a bowl.
- Prepare an ice-water bath. Bring a small pot of water to a boil. Add tomato, and cook until skin loosens, about 1 1/2 minutes. Using a slotted spoon, transfer to ice-water bath until cool enough to handle, about 1 minute. Peel tomato, cut into quarters, and remove and discard seeds. Finely chop tomato.
- Heat remaining tablespoon oil in pan over medium heat. Add onion and garlic. Cook, stirring occasionally, until soft, 5 minutes.
- Stir tomato into onion mixture, and cook for 2 minutes. Remove pan from heat; pour in sherry. Return to medium-high heat for 1 minute. Stir tomato mixture into shrimp, and season with salt and pepper. Let cool.
- Stir in mayonnaise. Stuff each pepper with shrimp salad.
Piquillo peppers come in jars or cans and are available at igourmet.com.
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