Shrimp with Piparrada Sauce
This Basque specialty features finely minced ingredients used as a dip for cold seafood. "Piparrada" refers to any Basque dish where tomatoes and green peppers are the primary ingredients.
Equipment
Ingrediënten
Serves: 4 to 6
Cooking Liquid:
- 7 cups of water
- 1½ pounds of medium or large shrimp shells on
Piparrada Sauce:
- 1 medium cucumber finely chopped
- 1 medium green bell pepper finely chopped (about 1 cup)
- 1 small onion finely chopped (about ⅓ cup)
- 2 medium ripe tomatoes finely chopped (about 1⅓ cups)
- 6 tablespoons of extra-virgin olive oil
- 3 tablespoons of red wine vinegar
- Salt
- Freshly ground black pepper
Instructies
- Prepare the cooking liquid.
- Add the shrimp and simmer until they turn pink, which takes about 2 to 3 minutes.
- Drain, let them cool, and remove the shells.
- In a small bowl, place the finely chopped cucumber, bell pepper, onion, and tomatoes.
- In another small bowl, whisk together the olive oil and red wine vinegar.
- Season the mixture with salt and freshly ground black pepper.
- Fold this dressing into the cucumber mixture and transfer it to a serving bowl.
- Arrange the shrimp around the rim of the serving bowl for the sauce or on a separate plate.
- Serve the Shrimp with Piparrada Sauce at room temperature or cover and refrigerate for at least 2 hours, serving it cold.
- Avoid leaving it overnight, as the tomatoes and peppers may lose their vibrant colors.
Notes / Tips / Wine Advice:
Enjoy the unique and refreshing flavors of this Basque-inspired dish, perfect as a cold seafood dip.
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