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.
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
- Small bowl
Ingredients
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
Instructions
- 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 & Wine Advice
Enjoy the unique and refreshing flavors of this Basque-inspired dish, perfect as a cold seafood dip.