Shrimp and Piquillo Peppers

Shrimp and Piquillo Peppers
Photo: Leigh Beisch
Prep: 15 minutes; Cook: 12 minutes. Piquillo peppers are sweet, delicate Spanish peppers found jarred in the specialty section of the supermarket. Sautéed with shrimp and sherry, they make a sauce perfect for mopping up with crusty, toasted bread.
4 servings (serving size: 3/4 cup shrimp mixture and 1 slice bread)


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2 tablespoons extra-virgin olive oil, divided
4 (3/4-inch-thick) slices crusty bread
6 large garlic cloves, minced
1 bay leaf
1 pound frozen peeled deveined medium shrimp, thawed
1 cup jarred piquillo peppers, cut into thin strips, rinsed, and drained
1/3 cup sherry (such as a fino)
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley


1. Preheat broiler. Lightly brush olive oil on one side of each slice of bread, using 1 tablespoon of the oil. Broil until slices are browned on both sides, about 3 minutes per side. Set aside and keep warm.

2. In a large skillet, heat the remaining tablespoon olive oil over medium-high heat. Add the garlic and bay leaf, and cook just until garlic turns golden, about 2 minutes. Add shrimp, peppers, sherry, and broth; cook until shrimp are cooked through, stirring frequently, about 4 minutes. Season with salt and pepper, and divide among 4 dishes. Sprinkle with parsley and serve with the bread slices.

Created date

December 2005

Nutritional Information

Calories 351
Fat 9 g
Satfat 1 g
Monofat 6 g
Polyfat 1 g
Protein 30 g
Carbohydrate 33 g
Fiber 2 g
Cholesterol 221 mg
Iron 6 mg
Sodium 877 mg
Calcium 76 mg