Stuff It — Peppadew Recipe #3

It was my pure good fortune that Pierre Crawley of Peppadew™ Fresh shipped me jars of Peppadews. What are they? Why am I so excited? Read the full article here.

Melanie and I set out to create original recipes with these sweet piquanté peppers grown in the Limpopo province of South Africa. Chef Monica Cipully of the Peppadew Fresh test kitchen showed many wonderful recipes on their website, but we were in a creative mood.

Recipe #3 was born out of a look in the fridge and pantry to see what we had. Melanie had some leftover cooked shrimp from Friday’s dinner and some feta cheese. (Wheels spinning.) Here’s what she created.

Shrimp and Feta Stuffed Peppadews

There's a lesson in these Shrimp and Feta Stuffed Peppadews.

  • 1/2 cup cooked diced shrimp
  • 1/2 cup feta cheese
  • 2 green onions, diced
  • Olive oil
  • Freshly ground black pepper
  • Peppadews (whole)

Combine shrimp with feta cheese and green onion. Drizzle in a little olive oil, maybe a tablespoon or two, to moisten the mixture. Season with black pepper to taste (not too much, as the Peppadews themselves are spicy). Stuff the Peppadews with the shrimp mixture (it helps to use a baby spoon, if you have one hanging about). Sit the stuffed peppadews upright in a small baking dish.  Bake at 375 for 20 minutes.

Three-Star Rating: Okay we admit, not as great as the first two recipes. Good, but not great. Why? Melanie analyzes the dish as we sample and sip (wine of course!):

The Peppadews are small and their taste is strong. Feta cheese is also strong and they’re fighting each other. Meanwhile, shrimp is relatively mild. I don’t think crab would do it either. Filling them with hot crab dip might work, but one made with cream cheese, not feta. Now, a green salad with a Peppadew dressing, with shrimp or crab and chopped Peppadews on top would probably be great.”

Melanie is talking about my salad dressing where you substitute the Peppadew brine for vinegar. Never throw that brine away after you eat all the Peppadews.

Why did we include this recipe? We want to show how fun it is to use what you have on hand and experiment. In this case the Peppadews deserve to show up and, with a little tweaking, they could. For a succulent stuffed Peppadew recipe, see Ring in the New with Peppadew.

PS: Even though this only got a three-star rating, there wasn’t one Peppadew with shrimp and feta left of the plate!

See our first two creations: Peppadew Pesto Pinwheels and Mushrooms Stuffed with Peppadew and Sausage

Coming Next: Chef Monica Cipully’s Peppadew Pepper BasketsYou Don’t Want to Miss This!

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3 thoughts on “Stuff It — Peppadew Recipe #3

  1. Pingback: “Parting is Such Sweet Sorrow” | Barbara Garneau Kelley

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