• 75 Ratings

Piquillo peppers, from northern Spain, are red and smoky-sweet. When stuffed with shrimp salad, they make a flavorful appetizer.



Ingredient Checklist


Instructions Checklist
  • 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.


75 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 38
  • 2 star values: 18
  • 1 star values: 4