Chili peppers stuffed with eggs, leeks and shrimps
2 servings
30 minutes
Chili peppers stuffed with eggs, leeks, and shrimp are a refined dish that combines spiciness and tenderness. The spicy pepper shell contrasts with the softness of the creamy shrimp and leek filling enriched with sherry aroma. This dish may draw inspiration from Mediterranean cuisine, where seafood harmoniously coexists with vibrant vegetables and exquisite sauces. Baked peppers acquire a rich flavor while their texture remains tender. The dish is perfect as an appetizer or a main treat for gourmets who love a balance of flavors. Serve with a glass of white wine to highlight the seafood notes of the shrimp and caramel hints of sherry.
1
Wash the peppers and remove the seeds.
- Long red chili: 8 pieces
2
Boil eggs and shrimp.
- Chicken egg: 2 pieces
- Shrimp: 300 g
3
Wash the leek well, slice it into rings and put it in a pan. Fry it until soft, then add sherry, evaporate the alcohol, and cool the leek.
- Leek: 4 stems
- Sherry: 50 ml
- Salt: to taste
- Ground black pepper: to taste
4
Meanwhile, preheat the oven to 180 degrees.
5
Send the leek, shrimp, and eggs to the blender and chop until minced.
- Leek: 4 stems
- Shrimp: 300 g
- Chicken egg: 2 pieces
6
Stuff the peppers and send them to the oven for 15-20 minutes.
- Long red chili: 8 pieces