Grilled Shrimp & Sambal Stuffed Peppers

Executive Chef, Ryan Sulikowski, Lotus Farm to Table

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Grilled Shrimp & Sambal Stuffed Peppers Ingredients

  • 2 lb u22-26 shrimp, cleaned and deveined
  • lime
  • pinch chopped cilantro
  • 1 pinch sliced scallion and sliced chive
  • 1 small bunch fermented cucumber, or pickled cucumber as substitute
  • 1 T thinly sliced carrot
  • 2 T pickled onion, we use a red wine pickle and a turmeric pickle in restaurant
  • 2 T sambal
  • 4 e cubanelle peppers
  • Olive oil & salt to taste

Grilled Shrimp & Sambal Stuffed Peppers Directions:

  1. Toss the shrimp in olive oil and season with salt.
  2. Grill shrimp on high heat.
  3. Turn over after 2 minutes or until underside is bright red and has grill marks.
  4. Continue to grill another 2 minutes or until shrimp is cooked all the way through, and firm to touch.
  5. Chop the shrimp into smaller pieces.
  6. In a bowl, mix the shrimp with the sambal, carrot, cilantro, scallion, chive, cucumber, pickled onions, lime zest and lime juice.
  7. Season with salt to taste, and adjust other ingredients to your liking.
  8. For the peppers, toss in extra virgin olive oil and season with salt and pepper.
  9. Bake on a sheet tray in a 300F oven until skin looks dry and pepper is soft to touch, roughly 20 minutes.
  10. Once peppers have cooled, slice down the pepper from stem to bottom, and remove seeds.
  11. Fill the pepper with the shrimp mixture.
  12. Place a little sambal on the plate to hold pepper still.
  13. Plate pepper and serve.