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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.
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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.
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Course; Fish / Tapas
Cuisine; European / Spain