{"id":251,"date":"2012-12-25T08:40:40","date_gmt":"2012-12-25T08:40:40","guid":{"rendered":"http:\/\/localhost\/recipes\/?p=251"},"modified":"2012-12-25T08:40:40","modified_gmt":"2012-12-25T08:40:40","slug":"piquillo-peppers-stuffed-with-crab-and-shrimp","status":"publish","type":"post","link":"https:\/\/www.curdhome.co.uk\/recipes\/?p=251","title":{"rendered":"Piquillo Peppers Stuffed with Crab and Shrimp"},"content":{"rendered":"

The original of this recipe begins by cooking large raw prawns and making a sauce with the cooking liquid, shells and heads. A little of the sauce is them mixed with the mayonnaise. If you’re preparing a tapas<\/cite> spread single-handed, you’ll have enough on your plate without that and this simplified version tastes v. good but …<\/p>\n

You could also serve these peppers on a slice of baguette, as in the original, but I like to serve them on their own because a tapas spread can end up with too much bread if one is not careful. So, bread or not is entirely up to you and your assessment of balance.<\/p>\n

\n

Planning<\/h2>\n\n\n\n\n\n
serves:<\/td>\n4<\/td>\n<\/tr>\n
preparation time:<\/td>\n10 mins<\/td>\n<\/tr>\n
cooking time:<\/td>\nn\/a<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n
\n

Ingredients<\/h2>\n