Shrimp-Stuffed Roasted Peppers Recipe - Pimientos de Piquillo Rellenos de Gambas

Roasted Piquillo peppers are the perfect size to stuff and make a great "tapa," Shrimp-Stuffed Peppers. This is a good appetizer for warmer months and is ready in less than 15 minutes! Shrimp,cucumber, green onion and "pink" sauce make the stuffing, with a bit of paprika and Tabasco sauce to liven things up.

Prep Time: 15 minutes

Cook Time: 00 minutes

Ingredients:

• 1 can (about 6 oz) piquillo peppers (about 6 whole peppers)
• 1/2 lb. peeled, cleaned and cooked baby shrimp or other cooked shrimp, chopped
• 3 green onions
• 1/4 cup peeled, diced cucumbers
• 3 heaping Tbsp mayonnaise
• 1 Tbsp catsup
• 1/4 tsp Spanish smoked paprika
• 1 tsp Tabasco sauce

Preparation:

This shrimp stuff roast pepper recipe makes 6 servings as an appetizer or 3 as a first course.

Open can of peppers. Remove peppers from can and pat dry or drain liquid. Set aside.

Rinse baby shrimp and drain. Is using larger shrimp, be sure to chop into 1/2-inch pieces. Finely chop green onions and include part of the green stems. Peel and dice cucumber.

Mix shrimp, green onions, cucumbermayonnaise, catsup, paprika and Tabasco sauce in a small bowl.

Using a small teaspoon, carefully stuff each pepper with shrimp mixture. Keep refrigerated until ready to serve.

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