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Confit peppers in Espelette-pepper infused olive oil and pan-fried shrimp

Préparation - 1 heure


Serves 4

  • 4 red peppers
  • 16 medium shrimp (16/20 size), peeled
  • 5 mL (1 teaspoon) Favuzzi Espelette pepper
  • 125 mL (¼ cup) El Bonhomme olive oil
  • 1 shallot, chopped
  • 5 mL (1 teaspoon) chopped dill
  • Juice of half a lemon
  • Salt and pepper, to taste
  • 1 L vegetable stock
  • 1 cup Principato di Lucedio Venus black rice



  1. Bake the peppers in the oven at 230 degrees Celsius (450 degrees Fahrenheit) for 5 minutes.
  2. Remove the peppers from the oven, put them in a bowl and cover for 15 minutes.
  3. Once this resting time is up, remove the skin and seeds from the peppers and chop the flesh into small dice.
  4. Heat the oil in a pan over medium-low heat.
  5. Once hot add the peppers and leave them to confit gently with the Espelette pepper and the shallot for about 45 minutes.
  6. Add the chopped dill at the end of the cooking time.
  7. In the meantime, cook the black rice according to package instructions, using vegetable stock instead of water. Set aside.
  8. In a very hot pan, pour two tablespoons of the oil used to confit the peppers, then brown the shrimp for 2 minutes on each side.
  9. Stir in the confit peppers.
  10. Serve the shrimp on a nest of rice, drizzling generously with the cooking oil.

Tip : The confit pepper shrimp can also be eaten cold, tapas-style, as a starter.