Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

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

A day ahead, prepare the vinaigrette and cook the shrimp; refrigerate separately.

Cooking Light JULY 2005

  • Yield: 10 servings (serving size: 1 stuffed pepper and about 1/3 cup greens)


  • 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


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 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.

Place endive, watercress, and sliced onion on a large platter, tossing to combine. Top with stuffed peppers, and drizzle with remaining vinegar mixture.

Nutritional Information

Amount per serving
  • Calories: 43
  • Calories from fat: 37%
  • Fat: 1.8g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.1g
  • Carbohydrate: 2.3g
  • Fiber: 1.1g
  • Cholesterol: 34mg
  • Iron: 0.8mg
  • Sodium: 144mg
  • Calcium: 30mg