Shrimp And Peppadew Piquante Peppers Stuffed Avocados Recipes

STUFFED PEPPADEW® PEPPERS

Steps:

• Lay a slice of soppressata on a cutting board. Place a basil leaf in the center with the curved part of the leaf aligned with the curved part of the soppressata. Place a cube of blue cheese on top of the basil. Roll up the soppressata around the basil and cheese and stuff into a pepper. Repeat with the remaining ingredients.

SHRIMP SALAD-STUFFED AVOCADOS

Steps:

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

SHRIMP STUFFED PEPPADEWS

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 AND PEPPADEW PIQUANTE PEPPERS STUFFED AVOCADOS

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.