Shrimp-Filled Piquillo Peppers in Sherry Vinaigrette (Pimientos del Piquillo con Tartar de Langostinos)

Shrimp-Filled Piquillo Peppers in Sherry Vinaigrette (Pimientos del Piquillo con Tartar de Langostinos)
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups sliced Belgian endive (about 2 small heads)
  • ½ teaspoon Dijon mustard
  • 4 teaspoons sherry vinegar
  • 10 small roasted piquillo peppers
  • 2 tablespoons finely chopped fresh parsley
  • ¼ cup vertically sliced onion
  • 2 cups trimmed watercress
  • + 7 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • ¼ teaspoon sugar
    • 1 1/8 teaspoons salt, divided
    • 1 tablespoon extravirgin olive oil
    • 6 cups water
    • ½ pound medium shrimp, peeled and deveined
    • 2 teaspoons finely chopped Vidalia or other sweet onion

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. 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 rin...

View full recipe at My Recipes

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