Sweet pepper is pan seared and filled with a leek and mushroom sauté and then topped with tender shrimp. Pretty AND amazing…..and in only 30 minutes.
2 large sweet red, yellow or orange peppers
1 leek, 3/4 of the green removed and diced
5 large mushrooms, diced
1/4 cup of raspberry vinegar or other fruit infused vinegar
12 extra-large shrimp
1 cup of flavoured bread crumbs
Sea Salt and Fresh cracked pepper
Crevettes aux Poivrons
La Methode! Sauté leek and mushroom in a large frying pan in 2 tablespoons of butter. After about 5 minutes on a medium fire, add vinegar and let the liquids mostly evaporate, stirring occasionally. Add a tablespoon of brown sugar and season with salt and pepper. As this cooks, half and seed the pepper length-wise and place face down in a skillet with 2 tablespoons of butter. Cook covered on a medium fire until the rim of the pepper is charred, about 7 minutes. Pan fry bread crumbs in 2 tablespoons of butter until slightly browned. Turn the peppers over and fill with mushroom and leek. Cover to retain heat. In either pan just used, cook shrimp on medium fire with a few tablespoons of butter, 1 1/2 minutes per side, or until slightly pink. Top peppers with shrimp and bread crumbs and serve.