Piquillo peppers stuffed with shrimp scramble. The taste of piquillo peppers goes really well with all kinds of seafood. In this recipe, we recommend combining them with a shrimp scramble. Served on bread and drizzled with a garlic, oil and parsley dressing, the peppers become a delicious appetizer.

Ingredients:

1 bag of peeled red shrimp 200g Grand Krust
2 eggs
4 piquillo peppers
1 clove of garlic
parsley
olive oil
salt
4 slices of bread

Nutritional information (per portion)
Calories: 206.3
Protein: 9.4 g
Carbohydrates: 16.4 g
Fibre: 1.5 g
Total fat: 11.1 g

Cooking method for piquillo peppers stuffed with shrimp scramble

Step 1. Sauté the shrimp
Heat a lug of olive oil in a pan. When it’s hot, sauté the shrimp.
Step 2. Scramble the eggs and shrimp
Beat the eggs and add them to the shrimp. Season to taste and stir constantly until the eggs begin to set, but are still creamy.
Step 3. Fill the peppers
Fill the peppers with the scramble and place them on a slice of bread.
Step 4. Make the sauce
Put some olive oil, garlic and parsley in a food mixer and blend.
Dress the peppers.

Tips:
You can save any remaining peppers for another meal. Simply coat them in a batter of flour and a beaten egg and then fry them.

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