← Back to Search Results
Spanish
Piquillo Peppers Filled with Shrimp in Sherry Vinaigrette

Comments: 0
 

Recipe

PIMIENTOS DEL PIQUILLO CON TARTAR DE LANGOSTINOS

Piquillo red peppers—small with a delicate flesh, and slightly piquant—are often stuffed but are also extraordinary simply cut in strips and combined with olive oil and garlic. Here they are filled with shrimp and elegantly presented on a bed of salad greens, which is how I ate them at the stunning Tàpies restaurant in the deluxe El Castell hotel, high in the Pyrenees overlooking the city of La Seu d’Urgell. There is really no substitute for piquillo peppers in this exceptional recipe, so make the effort to find them either in a gourmet shop or online.

Yield: Serves 6–8

Ingredients

  • 4 teaspoons sherry vinegar
  • ½ teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • Kosher or sea salt
  • Freshly ground pepper
  • ¼ teaspoon sugar
  • ½ pound shrimp, unshelled
  • 2 teaspoons minced onion, such as Vidalia or other sweet onion
  • 1 teaspoon minced scallions
  • 6 teaspoons minced parsley
  • 6–8 very small piquillo peppers, or very small pimientos, home prepared
  • 1 bunch watercress
  • Frisee or other decorative lettuce
  • Thinly sliced small white onions (about 1½ inch diameter)

Directions

Whisk together in a small bowl, the vinegar and mustard. Whisk in the oil, salt, pepper, and sugar.

Bring a pot of salted water to a boil, add the shrimp, and cook very briefly, just until they turn opaque. Shell the shrimp and chop medium-fine. Place in a bowl and gently mix in the onion and scallions, 2 teaspoons of the parsley, and 4 teaspoons of the vinaigrette. Taste for salt. [May be prepared ahead]

Fill each whole piquillo pepper with about 4 teaspoons of the shrimp mixture. Stand them upright on a serving platter, or on individual dishes, filled side down. Arrange the watercress and frisée around them and scatter the sliced onions all around. Drizzle the peppers and salad greens with the remaining dressing and sprinkle with the remaining parsley. Serve at room temperature.


© 2007 Penelope Casas
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 8, and includes 1/8 teaspoon of added salt per serving.

122kcal (6%)
53mg (5%)
65mg (108%)
634mcg RAE (21%)
339mg
31mg
7g
4g
2g
7g
43mg (14%)
1210mg (50%)
1g (5%)
7g (11%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
cook-with-jamie Cook with Jamie
by Jamie Oliver
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
spice Spice
by Ana Sortun
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-explorations Baked Explorations
by Matt Lewis
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?