Welcome back to the next installment of Hapa Hour. This week we are making Shrimp Stuffed Piquillo with peppers, paired with Mango Bellini. Thanks for your great comments on our first episode we hope you enjoy this one as much!
Shrimp stuffed piquillo with peppers
Makes 6 servings
1/2 lb peeled devained jumbo shrimp
12 piquillo peppers
2 tbsp unsalted butter
1tbsp veg oil
1 shallot, minced
1 clove garlic, minced
1/4 cup coconut flakes
1/4 cup whole wheat panko. breadcrumbs
1. Melt 1tbsp butter with 1tbsp veg oil in a med sautee pan. Add shallots and garlic. Sautee until slightly colored. Add shrimp and a good amount of salt and cook until pink. Let cool and cut into 1/2 inch cubes.
2. Melt the remaining butter in a small pan over med heat and toast the coconut flakes. Once they start to release a strong coconut sent add you panko and finish toasting together, making sure not to let the coconut get too much color.
3. Stuff piquillos with the shrimp chunks. Place 2 on a small plate for each serving and top with the coconut panko mixture. Garnish with chopped cilantro and a lime wedge.
Cut up a fresh mango and puree it in a blender or with a hand blender. Mix 1 part puree with 1 1/2 parts champagne, or any other sort of sparkling white wine you have on hand.
Let us know how this week's recipe goes. Enjoy!