Hapa Hour: Shrimp Stuffed Piquillo Peppers
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
Ingredients
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.
Mango bellini
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!
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- Comments [10]
Comments [10]
Mouth Watering
This looks delicious. I'm having a dinner party this weekend, and I'll be cooking Thai.... it's always a hit with my friends. I think this recipe will fit right in, maybe as an appetizer. I really like the coconut panko mixture, the texture and sweetness sounds like a delicious compliment to the piquillo peppers.
I was going to do wine, but the mango bellini sounds refreshing. So, I'll add mangos to my shopping list for tomorrow.
Thanks for the recipes, I really love cooking and appreciate the opportunity to try new culinary adventures.
You both are awesome!
Tell us how it went!
I'm sure your party went off without a hitch and was a total smash. I hope the recipe was easy enough and that your guests loved it as much as we do. There is so much room to play with in these recipes, add a little twist and make it your very own.
A huge hit!
Smiles all around! Plus...my gf is really picky, and she loved everything.
Thank you for the creative and yummy vlogs. Lovin' it.
shell fish n stuff
God I wish I could just live in my kitchen. I swear. I know I know totally dorked out. Anyway. Yeah, I used to hate shellfish only because I had childish ideas about shellfish...no allergies thank god. But now I absolutely love it. I don't eat a lot of it but I wish I could.
kitty kat
<3
Love the hashi lesson; it reminds me of when a very sweet older woman in a noodle shop just sat down next to my young daughter and taught her to use them. Our time in Okinawa was precious. The minute I stepped onto the island I felt at home.
I looked up the piquillo peppers and they are described as more like bell peppers than chillis, so I'm going to hunt some down and try this. Good tip on the timing of the shrimp.
hi ladies
i love hapa hour, with your simple cooking style , I'm starting to learn to cook
BuggleM the dmd
so awesome
just got back from a long vacation and then took even more days off. so refreshing. anyway, back now. and dedicated. hope to bring you more simple stuff that tastes like it was complex.
HUGS
kat
Love Hapa Hour
I love watching you too. That looks so delicious. It is too bad that I am allergic to shrimp.
Still searching for the right brainy quote.
alternatives
We'll be sure to include food alternatives for anyone allergic. You know, his woulda been delish with ground pork or even quinoa. mmmm.
yet another thing
we have in common! I'm allergic to shell fish too - deathly! I had to sit this tasting out, so i'm counting on one of you cooks out there to try this one out and let us know how it went!
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