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sherry vinegar mustard extra-virgin olive oil kosher freshly ground pepper sugar shrimp onion scallions parsley piquillo peppers watercress white onions
Viewed: 41 - Published at: 4 years agoIngredients
- 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)
Method
- 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 frisee 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.
