Becky Luigart-Stayner
10 servings (serving size: 1 stuffed pepper and about 1/3 cup greens)

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

How to Make It

Step 1

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.

Step 2

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.

Step 3

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

Ratings & Reviews

dory92064's Review

January 09, 2010
Very impressive presentation, good flavor and very little effort. Sure to impress company. Made a few changes to use what I had on hand -- used sherry vice sherry vinegar and doubled the vinaigrette. Used can of crab meat, vice shrimp which stuffed 5 peppers. Served over bed of chopped arugula. Used red onion in place of sweet onion. Will definitely make again -- for family and for company.