Piquillo peppers stuffed with prawn’s recipe
Stuffed piquillo peppers are a sophisticated dish that is mainly based on emptying them from the center and filling them with multiple sauces or ingredients. In general, we opt for preparations with cod and bechamel for the filling, but this time we are going to try something different and we are going to stuff the piquillo peppers with prawns.
This is a perfect recipe for Christmas and any celebration, since with it we can serve a gourmet dish that is very easy to make. Follow the step by step that we share with you to know how to make piquillo peppers stuffed with prawns , you will love them and they will surprise you!
Ingredients to make piquillo peppers stuffed with prawns:
- 4 pieces of piquillo peppers
- 250 grams of peeled raw shrimp
- 100 grams of Parmesan to grate
- 2 tablespoons of olive oil
For the sauce
- 4 piquillo peppers
- 1 pinch of salt
- 250 deciliters of soy cream
- 1 leek
- 1 clove garlic
- 4 tablespoons of olive oil
How to make piquillo peppers stuffed with prawns:
Wash and dry the peppers with kitchen paper. Then, with a lace, empty the heart and remove the membranes from the pepper. Booking.
Cut the peeled and raw prawns into pieces that are not too small, as they shrink when cooked. The idea is to find pieces of shrimp in each bite of pepper. Separately, prepare the piquillo pepper sauce by cooking all the ingredients and grinding them.
In a saucepan or frying pan, add olive oil and cook the prawns, sprinkling a little dill. Don’t let them cook too much, a couple of minutes will suffice. When the prawns are cooked, they usually give off water, so try to remove the water and continue cooking.
Tip: Do not add salt in this case, since the sauce has it.
Add the piquillo pepper sauce and slowly stir and integrate it with the prawns, allowing the sauce to thicken a little more to make the filling. Let it cook for about 3-4 minutes, stirring often to help the sauce thicken.
Once ready, set aside and reserve the sauce to cool and thicken completely. If the texture is too liquid and you want to make it less juicy, you should thicken it by adding a teaspoon of cornmeal and cooking it again for a couple of minutes, stirring all the time.
Tip: Preheat the oven to 200 ºC with heat up and down.
Grate the Parmesan cheese or another type of cured cheese that you like. Reserve the cheese and fill the piquillo peppers with the sauce, which should be almost cold.
Place grated cheese in the opening as a plug. Bake the piquillo peppers stuffed with shrimp at 180ºC for 25 minutes.
Tip: Do not add salt, since the pepper sauce already has it, just add a trickle of oil on the peppers and also in the dish to prevent them from sticking in the oven.
If you watch the oven during the first 15 minutes, you will see that the pepper begins to soften and intermingle the juices. If you see that it requires less time or less temperature, try to reduce them, since each oven is a world. Enjoy the recipe for piquillo peppers stuffed with prawns and serve them accompanied by the garnish that you like the most.
