Green Peppercorn Shrimp and Winter Greens Bites

Green peppercorn shrimp and winter greens bites.

Bite into a pickled green peppecorn, and pepper notes will march in alongside hints of fruit and fresh grass. The sharp heat that follows can be mellowed out drastically with a few minutes of cooking. 

Serves | 4 |


  • ²⁄₃ cup plus 1 Tbsp olive oil, divided
  • 2 tsp minced shallots
  • 1 to 2 cloves garlic, minced
  • ¹⁄₃ cup white wine vinegar
  • 1½ Tbsp drained pickled green peppercorns
  • 1 Tbsp Dijon mustard
  • juice of 2 medium lemons
  • 2 tsp lemon zest
  • kosher salt and freshly ground black pepper, to taste


  • 1 small head radicchio, finely chopped
  • 3 oz spinach, torn
  • 1 medium fennel bulb, thinly sliced, fronds reserved
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tsp drained pickled green peppercorns, crushed
  • 1 lb 26-30 uncooked shrimp, peeled and deveined
  • 4 heads red or green Belgian endive, leaves separated
  • 1 cup kalamata olives, pitted and roughly chopped
  • 2 oz Feta cheese, crumbled
  • kosher salt and freshly ground black pepper, to taste

| Preparation – Vinaigrette | In a medium skillet over medium heat, heat 1 tablespoon olive oil. Add shallot and garlic and cook for 1 minute; add vinegar and peppercorns and heat until mixture has reduced, 5 minutes. Remove from heat and transfer to the bowl of a blender; add Dijon mustard, lemon juice and zest and blend on high while slowly streaming in remaining olive oil. Blend until smooth; set aside.

| Preparation – Bites | In a large mixing bowl, combine radicchio, spinach and fennel; toss to mix. In a large skillet over medium-high heat, heat olive oil. Add garlic and peppercorns and cook, 30 seconds, stirring frequently. Add shrimp and cook until pink, stirring frequently, 4 minutes. Remove from heat and spoon into bowl to cool slightly. Lay endive leaves out on platter; divide greens into endive and evenly portion shrimp over greens, removing remnants from pan and adding over top. Top with fennel fronds, kalamata olives and Feta cheese.

| To Serve | Drizzle shrimp with vinaigrette and season with salt and pepper to taste and serve.

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Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

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