hungarian hot peppers stuffed with sweet maine shrimp

By Lauren Coleman • July 28, 2011 • 0 Comments

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Author Notes: I had this for the first time at a mexican restaurant in my home town, so strange the soy sauce and mayo but SO good!
- Lauren Coleman

Serves 2

6 Hungarian White Peppers
1/2 pound sweet maine baby shrimp
1 tablespoon mayo
1 dash soy sauce per pepper
1 lemon sliced long ways

Cut a triangle of skin out of each pepper and remove ribs and seeds then broil the peppers or char them on a gas burner until the skin blisters, once blistered remove to a paper bag to cool (5-10 minutes).
boil baby shrimp for 30 seconds and immediatly strain and cool.
Once cooled peel skin off peppers.
Mix mayo and shrimp, then stuff mixture into each pepper, add a dash of soy sauce (or serve on the side) and a lemon wedge for each pepper and enjoy. This dish is best served immediatly.