Roasted Piquillo peppers are the perfect size to stuff and make a great "tapa," Shrimp-Stuffed Peppers. Piquillos are bright red, triangular-shaped peppers. Purchase roasted piquillo peppers in jars or cans in ethnic grocery stores or on the internet. This pepper was developed in Spain, and is now grown in Peru and exported around the world.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
Total Time: 15 minutes
Yield: 6 Servings
- 1 can roasted 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
This shrimp stuff roast pepper recipe makes 6 servings as an appetizer or 3 as a first course.
Open can of peppers. Remove peppers 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, cucumber, mayonnaise, catsup, Spanish 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.