Shrimp-filled Piquillo Peppers In Sherry Vinaigrette (pimientos Del Piquillo Con Tartar De Langostinos) Recipe

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Ingredients

• 1/4 c vertically sliced onion
• 6 c water
• 10 small roasted piquillo peppers
• 1/2 lb medium shrimp, peeled & deveined
• 1/2 tsp Dijon mustard
• 2 tbsps finely sliced fresh parsley
• 1 1/8 tsps salt, divided
• 2 tsps finely sliced Vidalia or other sweet onion
• 1 tbsp extravirgin olive oil
• 2 c trimmed watercress
• 4 tsps sherry vinegar
• 1/8 tsp freshly ground black pepper
• 2 c sliced Belgian endive (about 2 small heads)
• 1/4 tsp sugar

Directions

• Step #1 Combine vinegar & mustard in a small bowl, stirring with a whisk.
• Step #2 Add oil, sugar, & black pepper, 1/8 tsp salt, stirring with a whisk until mixed.
• Step #3 Combine water & remaining 1 tsp salt In a large-ish Dutch oven; bring to a boil.
• Step #4 Add shrimp; cook 3 mins or until done.
• Step #5 Drain & rinse with cold water; finely chop.
• Step #6 Combine shrimp, parsley, & sliced onion in a medium bowl; stir in the 4 tsps vinegar mixture.
• Step #7 Gently fill each piquillo pepper with about 1 1/2 tbsps shrimp mixture.
• Step #8 Place endive, watercress, & sliced onion on a large platter, tossing to mix.
• Step #9 Top with stuffed peppers, & drizzle with remaining vinegar mixture.
• Enjoy the Shrimp-Filled Piquillo Peppers in Sherry Vinaigrette (Pimientos del Piquillo con Tartar de Langostinos) recipe

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