Shrimp-Filled Piquillo Peppers in Sherry Vinaigrette (Pimientos del Piquillo con Tartar de Langostinos) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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A day ahead, prepare the vinaigrette and cook the shrimp; refrigerate separately. Ingredients:
4 teaspoons sherry vinegar |
1/2 teaspoon dijon mustard |
1 tablespoon extravirgin olive oil |
1 1/8 teaspoons salt, divided |
1/4 teaspoon sugar |
1/8 teaspoon freshly ground black pepper |
6 cups water |
1/2 pound medium shrimp, peeled and deveined |
2 tablespoons finely chopped fresh parsley |
2 teaspoons finely chopped vidalia or other sweet onion |
10 small roasted piquillo peppers |
2 cups sliced belgian endive (about 2 small heads) |
2 cups trimmed watercress |
1/4 cup vertically sliced onion |
Directions:
1. Combine vinegar and mustard in a small bowl, stirring with a whisk. Add oil, 1/8 teaspoon salt, sugar, and black pepper, stirring with a whisk until blended.
2. Combine water and remaining 1 teaspoon salt in a large Dutch oven; bring to a boil. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; finely chop. Combine shrimp, parsley, and chopped onion in a medium bowl; stir in 4 teaspoons vinegar mixture. Gently fill each piquillo pepper with about 1 1/2 tablespoons shrimp mixture.
3. Place endive, watercress, and sliced onion on a large platter, tossing to combine. Top with stuffed peppers, and drizzle with remaining vinegar mixture.
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