Shrimp And Peppadew Piquante Peppers Stuffed Avocados Recipes

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SHRIMP AND PEPPADEW PIQUANTE PEPPERS STUFFED AVOCADOS



Shrimp and Peppadew Piquante Peppers Stuffed Avocados image

If you have never had Peppadew peppers you are in for a treat. They are crunchy little jarred sweet red peppers with a small amount of heat jarred in a sweetened vinegar. Oh my! These are delicious. Try this easy recipe as an appetizer or a light lunch for a delicious treat! The smooth and creamy avocado and the crunchy hot sweet peppers are made for each other! Fantastic on a hot day! Remember that there is not a substitute for Peppadews that I am aware of so please use only those. You can get more info on them at peppadewusa.com, where I found this amazing gem of a recipe! Oh and do not discard the liquid in the peppadew jar! It can be used as a flavored vinegar! Hope you enjoy!

Provided by Mamas Kitchen Hope

Categories     Lunch/Snacks

Time 5m

Yield 6 serving(s)

Number Of Ingredients 7

3 avocados
lemon juice
6 ounces cream cheese, room temperature (or mascarpone cheese)
8 peppadew peppers, drained and chopped
4 1/4 ounces shrimp, smoked (can of smoked shrimp)
salt and pepper, to taste if desired (I like course ground garlic sea salt on this)
Peppadew pepper (optional)

Steps:

  • Cut the avocados in half and remove the pit.
  • Rub the avocado meat with lemon juice to prevent discoloration.
  • Mix cheese, chopped peppers and smoked shrimp together and spoon mixture into the avocado halves.
  • Garnish with additional sliced or chopped Peppadew Peppers, if desired.
  • Serve immediately or keep chilled until ready to serve.

Nutrition Facts : Calories 282.1, Fat 25, SaturatedFat 8.4, Cholesterol 63.2, Sodium 122.1, Carbohydrate 9.5, Fiber 6.7, Sugar 0.7, Protein 8.4

SHRIMP STUFFED PEPPADEWS



Shrimp Stuffed Peppadews image

Provided by Guy Fieri

Categories     appetizer

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil, plus 1/4 cup extra-virgin olive oil
1/2 cup diced onions
2 tablespoons diced garlic
3/4 pounds shrimp, (21/25 count), cleaned and diced
2 tablespoons white wine
1 tablespoon lemon juice
1 tablespoon butter
2 tablespoons freshly chopped Italian parsley leaves
1 1/2 cups peppadews, mild (20 to 25 pieces)
3 tablespoons rice wine vinegar
2 tablespoons mirin or white wine
1 tablespoon soy sauce
3 tablespoons sliced green onions
2 cups napa cabbage

Steps:

  • In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic. Add chopped shrimp, saute until they turn pink, then deglaze with white wine and lemon juice. Add butter, let melt, and cool to the touch. Toss in the parsley.
  • Stuff peppers with shrimp mixture.
  • Mix rice wine vinegar, 1/4 cup extra-virgin olive oil, mirin, soy sauce, green onions, and cabbage.
  • Place peppers on cabbage mixture for service.

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