LouLife [1]

Shrimp-Stuffed Piquillo Peppers

             
Extra-virgin olive oil

5 garlic cloves, minced

1 small onion, minced

Salt and freshly ground pepper

? pound medium shrimp — shelled, deveined and cut into small pieces

2 tablespoons all-purpose flour

3 tablespoons chopped parsley

2 tablespoons fine dry breadcrumbs

1? teaspoons sweet or hot pimiento

1 large egg yolk

8 large piquillo peppers, drained

2 tablespoons butter
2 more tablespoons flour

2 green onions, thinly sliced

2 more tablespoons chopped parsley

4 ounces lump crabmeat

? cup dry sherry

2 cups heavy whipping cream

? packet Sazon seasoning

1 tablespoon tomato paste

Salt and pepper, to taste

Preheat the oven to 350 degrees. Brush a shallow baking dish with olive oil. In a large skillet, heat three tablespoons of the olive oil. Add the garlic and the onion and cook over low heat until softened, about four minutes. Add the shrimp and cook, stirring, just until opaque, about two minutes. Stir in two tablespoons of flour, then the three tablespoons parsley, the breadcrumbs and the pimiento, and season with salt and pepper. Stir in the egg yolk and remove from the heat. Continue to stir until the egg yolk is fully incorporated and the stuffing is thick, one to two minutes. Let the mixture cool.

On a work surface, open each pepper and spoon the cooled stuffing into the center, overfilling them slightly and packing them as neatly as possible. Transfer the stuffed piquillo peppers to the baking dish and bake for about 15 minutes, or until they are heated through.

For the sauce, melt the butter in a saucepan over low heat; stir in the second two tablespoons of flour, the green onions and the remaining parsley. Cook, stirring, for five minutes. Add the sherry and the crabmeat and gradually add the cream, stirring constantly. Add the seasoning and tomato paste. Taste and adjust seasonings, adding salt and pepper if necessary.

Using a spatula, carefully transfer the stuffed piquillos to plates. Spoon the sauce over them and serve. Serves four.