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Piquillo Peppers Stuffed with Shrimp and Saffron Alioli

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  • Piquillo Peppers Stuffed with Shrimp and Saffron Alioli

    Piquillo Peppers Stuffed with Shrimp and Saffron Alioli

    Type of Dish: Tappa
    Servings: 24 stuffed peppers
    Cuisine: Spanish


    10 sprigs thyme
    4 or 5 cloves garlic, crushed
    1 tablespoon dried red chile flakes
    1 teaspoon black peppercorns
    1 bay leaf
    4 quarts water
    3/4 cup salt
    1 pound small white shrimp, peeled

    Saffron Alioli
    3 tablespoons white wine vinegar
    1/4 teaspoon finely chopped saffron threads
    1 1/2 cups Alioli
    1 bunch chives, finely chopped
    2 tablespoons finely chopped fresh tarragon
    Pinch of cayenne pepper
    Grated zest of 2 lemons

    24 piquillon peppers
    1 bunch chives, finely chopped, for garnish

    To cook the shrimp, wrap the thyme, garlic, chile flakes,
    peppercorns, and bay leaf in cheesecloth and tie with string. In a
    large pot, bring the water, salt, and the bundle of aromatics to a
    rolling boil. Add half of the shrimp and cook until they are just
    opaque, about 30 seconds. Drain the shrimp and spread them on a
    sheet pan to cool. Repeat with the remaining shrimp.

    The Saffron Alioli
    Heat the vinegar and saffron in a small non reactive saucepan over
    medium heat until hot. Remove from heat and let stand until cool.
    Fold the cooled saffron mixture into the Alioli, then fold in the
    chives, tarragon, cayenne, and lemon zest.

    To Serve
    Roughly chop the shrimp, place in medium bowl, and fold in cup of
    the Saffron Alioli. Stuff each pepper with about 2 tablespoons of
    the shrimp mixture. Serve with the remaining Saffron Alioli on
    each plate and garnish with chives.