Shrimp And Peppadew Piquante Peppers Stuffed Avocados Recipes

SHRIMP STUFFED PEPPADEWS

Shrimp Stuffed Peppadews image

Provided by Guy Fieri

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

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.

SHRIMP STUFFED AVOCADOS

Shrimp Stuffed Avocados image

Ripe avocado halves stuffed with chili-spiced shrimp, herbs, and tomatoes.

Provided by Rena

Categories Main Course

Time 15m

Number Of Ingredients 8

Ingredients

1 medium to large ripe avocado (halved and pit removed)
1 teaspoon olive oil
7 ounces of peeled and deveined small or medium shrimp
1/2 teaspoon chili powder
2 teaspoons lime juice
1/4 cup finely chopped seeded tomato
1 tablespoon cilantro leaves
salt and pepper to taste

Steps:

Heat the olive oil in a medium-sized pan over medium-high heat. Season the shrimp with chili powder and salt to taste, then add them to the pan.
Cook, stirring occasionally, for approximately 3 minutes, or until shrimp and pink and opaque.
Pour the lime juice over the shrimp, toss to coat.
Season the avocado halves with salt and pepper.
Spoon the shrimp mixture evenly into each avocado half. Sprinkle with tomatoes and cilantro and serve.

Nutrition Facts : Calories 283 kcal, Carbohydrate 9 g, Protein 22 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 250 mg, Sodium 787 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving

STUFFED PEPPADEW PEPPERS

Stuffed Peppadew Peppers image

"I like to use gorgonzola because it's a bit sweeter and smoother than regular blue cheese. And it's a funky Italian - just like me," says Jeff.

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 30m

Yield 24 stuffed peppers

Number Of Ingredients 3

Ingredients

1/3 pound gorgonzola or other blue cheese, cut into 24 small cubes
24 small fresh basil leaves (or 12 large leaves, sliced in half from tip to stem)
24 sweet piquante peppers, such as Peppadews

Steps:

Place a cube of gorgonzola on top of a basil leaf. Roll up the basil around the cheese and stuff into a pepper. Repeat with the remaining ingredients.

SHRIMP SALAD-STUFFED AVOCADOS

Shrimp Salad-Stuffed Avocados image

This is one of my husband's favorites, even though it's pretty enough to serve at a ladies luncheon. When I needed a quick main-dish salad for my book club, I just tripled the recipe and got raves! Try it with imitation crabmeat, too. -Suzanne VanAlstyne, Petoskey, Michigan

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound cooked medium shrimp, peeled and deveined, coarsely chopped
1/2 cup chopped celery
1/4 cup chopped onion
3 tablespoons mayonnaise
4-1/2 teaspoons capers, drained
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons lemon juice
3/4 teaspoon dried tarragon
1/4 teaspoon seasoned salt
1/8 teaspoon pepper
2 medium ripe avocados, halved and pitted

Steps:

In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.

Nutrition Facts :

AVOCADO STUFFED WITH SHRIMP

Avocado Stuffed With Shrimp image

Good friends introduced us to Avocado Surprise in Puerto Penasco so this is my take on it. I used Recipe#17293 to cook the shrimp. Could be an appetizer or summer luncheon dish. Preparation includes 1 hour to chill. You could also make the shrimp salad aspect earlier in day as I have done. After looking at Sarah_Jayne's review, I agree that the salad aspect is slippery so have changed the directions a bit so it "works" better.

Provided by WiGal

Categories Mexican

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 tablespoons mayonnaise
1 teaspoon rice vinegar
1 1/2 teaspoons parsley, chopped
1/8 teaspoon dill weed
1/16 teaspoon salt (to taste)
1/16 teaspoon onion powder
1/8 teaspoon black pepper
4 ounces shrimp, cooked and chopped into 1/4 inch pieces
1 tablespoon green olives, sliced (optional)
2 tablespoons celery, minced
1 teaspoon green onion, optional and minced
2 avocados
1/4 teaspoon paprika
bibb lettuce

Steps:

Using a medium sized bowl, mix mayonnaise, rice vinegar, parsley, dill weed, salt, onion powder, and pepper until smooth.
Mix in the shrimp, olives, celery, and onion.
Allow salad to marinate at least 1 hour.
Shortly before serving, cut avocados in half lengthwise and carefully remove the pits leaving the skins intact.
Cut a small sliver of avocado off each half so that it will lie flatter on serving plate.
Carefully remove several tablespoons of pulp, cut into bite size pieces, and RESERVE 4 tablespoons of pulp for garnish.
Mix majority of pulp with shrimp mixture.
Lay one piece of Bibb lettuce on each serving plate, add avocado shell, and spoon shrimp mixture into the avocado halves.
Sprinkle paprika on.
Garnish by dividing RESERVED pulp between portions.