Piquillo peppers stuffed with garlic shrimp

Preparation

1. Shrimp Scampi: In our glass we add 60 ml of olive oil and 5 cloves of garlic. We program it 3 seconds at speed 5. We lower the ingredients to the bottom of the glass and cook it, programming 10 minutes, varoma temperature and spoon speed.

2. We add the 250 g of peeled shrimp and the 1/2 teaspoon of salt. We schedule it during 3 minutes, varoma temperature and spoon speed. We take the gammas out of the glass and set aside.

3. Shrimp filling: In the uncleaned glass, add the 125 g of onion in large pieces. We program it 5 seconds at speed 5. We lower the onion to the bottom of the glass and add the 50 ml of olive oil. We program it 10 minutes at 120 ° at speed 1.

4. Add the 25 g of wheat flour and program 2 minutes, 100 ° at speed 1. We add the 250 ml of milk and program 5 minutes, 100 ° at speed 4.

   Then, we add the drained prawns (do not throw away the leftover broth) and program again. 5 minutes, 100° at speed 4.

   We take out the filling on a tray and let it cool so that the bechamel sets.

5. Sauce for the peppers: We clean the glass. We add the 115 g of onion in large pieces. We cut it 5 seconds at speed 5. Add 20 g of olive oil and program 10 minutes, 120 ° at speed 1.

6. We add the 60 ml of white wine, the 90 ml of fish broth, the shrimp broth and a pinch of salt. We program 4 minutes, varoma temperature at speed 2, without beaker.

7. With the curdled bechamel we prepare to fill the well-drained piquillo peppers.

8. This step is optional: in a large saucepan, add the sauce, place the stuffed piquillo peppers and cook for 5 minutes over low heat. The idea is that all the ingredients blend well.

9. In a frying pan and with a tablespoon of olive oil, fry the shrimp on each side. We peel them and set them aside.

10. In the presentation, we have a large clay pot, we pour the sauce, place the peppers and in between we arrange the peeled shrimp.