DUNGENESS CRAB (or SHRIMP) STUFFED PIQUILLO PEPPER
As seen in SKILLETS SHOW in February 2013, this is a nice brunch recipe too. Any mild pepper will do. When using fresh poblano pepper, blanch and shock them them first so they are cooked in the same time as the canned piquillo peppers. Serve as appetizer or main, either way it is an easy special dish.
As seen in the Dinner Show 2013 March, simply change the cheese to Manchejo, and serve with pan seared halibut in a chorizo navarre broth for a deconstructed cioppino.
3 Tablespoons EVOO
- 1 shallot, minced
- 2 cloves garlic, slice
- 2 tsp pickled ginger, minced
- 1 Tablespoon crème fraiche
- 8 ounce crabmeat or Oregon bay shrimp, rough chop
- 4 ounce sharp cheddar cheese, or other, grated
- 5 small piquillo peppers, whole canned
- As needed coriander and salt
- 4 Tablespoons creme fraiche
- 4 Tablespoons pepitas pesto
Remove seeds and loose membrane. Blend crab or shrimp mixture. Stuff peppers and place onto baking sheet. Brush peppers with EVOO lightly, and bake 300ºF oven for about
10-15 minutes to warm through. Remove and serve with warmed black beans, (see
recipe) and top with pesto and creme fraiche.
To plate up with black beans: Place 1/2 cup warm beans on plate. Place 1 stuffed pepper on top; drizzle with 1 tablespoon pesto and top off with 1/2 tablespoon creme fraiche and cilantro sprig. For special occasion add crispy tortilla strips.
To plate up as deconstructed cioppino, see recipe for Chorizo Navarre Broth