Piquillo Peppers Filled with Shrimp in Sherry Vinai

Name: Piquillo Peppers Filled with Shrimp in Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons sherry vinegar; 1/2 teaspoon Dijon mustard; 1/4 cup extra virgin olive oil; Kosher or sea salt; Freshly ground pepper; 1/4 teaspoon sugar; 1/2 pound shrimp, unshelled; 2 teaspoons minced onion, such as Vidalia or other sweet onion; 1 teaspoon minced scallions; 6 teaspoons minced parsley; 68 very small piquillo peppers, or very small pimientos, home prepared; 1 bunch watercress; Frisee or other decorative lettuce; Thinly sliced small white onions (about 1 1/2 inch diameter)

Servings: persons

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

1
Whisk together in a small bowl, the vinegar and mustard.
2
Whisk in the oil, salt, pepper, and sugar.
3
Bring a pot of salted water to a boil, add the shrimp, and cook very briefly, just until they turn opaque.
4
Shell the shrimp and chop medium-fine.
5
Place in a bowl and gently mix in the onion and scallions, 2 teaspoons of the parsley, and 4 teaspoons of the vinaigrette.
6
Taste for salt.
7
[May be prepared ahead]
8
Fill each whole piquillo pepper with about 4 teaspoons of the shrimp mixture.
9
Stand them upright on a serving platter, or on individual dishes, filled side down.
10
Arrange the watercress and frisee around them and scatter the sliced onions all around.
11
Drizzle the peppers and salad greens with the remaining dressing and sprinkle with the remaining parsley.
12
Serve at room temperature.

722

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 teaspoons sherry vinegar, 1/2 teaspoon Dijon mustard, 1/4 cup extra virgin olive oil, Kosher or sea salt, and more.

Yes, Piquillo Peppers Filled with Shrimp in Sherry Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Piquillo Peppers Filled with Shrimp in Sherry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions