Best Shrimp Stuffed Peppadews Recipes

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STUFFED SHRIMP WITH SCAMPI SAUCE AND TOFFEE-APPLE DIP



Stuffed Shrimp with Scampi Sauce and Toffee-Apple Dip image

[DRAFT]

Provided by Food Network

Categories     main-dish

Yield 8 Servings

Number Of Ingredients 15

Stuffed Shrimp with Scampi Sauce:
1/3 cup french-fried onions, coarsely crushed
2 tablespoons fresh Italian parsley, coarsely chopped
1/3 cup white wine (or chicken broth)
24 large peeled/deveined shrimp (about 10 oz), tail on
2 (3-oz) premium lump crab cakes, thawed
1/2 cup scampi finishing sauce
Toffee-Apple Dip:
1 1/2 cups sweet apple slices, chopped
1 (8-oz) bag toffee bits, divided
1 (8-oz) tub whipped cream cheese
3/4 cup brown sugar, firmly packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 (8-oz) bag Deli cinnamon sugar pita chips

Steps:

  • Stuffed Shrimp with Scampi Sauce: 1. Preheat oven to 400°F. 2. Crush fried onions. Chop parsley. 3. Pour wine into 9-inch square baking dish. Butterfly shrimp. To do this: cut a slit almost through back of shrimp. Open shrimp and flatten. Place about 1 teaspoon crab cake on back of each shrimp; fold tail over filling and place shrimp in baking dish. Repeat with remaining shrimp (wash hands). 4. Bake 10-12 minutes or just until shrimp are pink and opaque and stuffing is 165°F. Transfer shrimp to serving platter; sprinkle with onions. Whisk scampi sauce into pan juices, then sprinkle with parsley. Pour sauce around shrimp and serve. Toffee-Apple Dip: 1. Cut apples into small pieces; set aside ½ cup apples and ½ cup toffee bits for later use. Combine remaining ingredients (except pita chips) until blended. Transfer dip to serving bowl and chill until ready to serve. 2. Top dip with reserved apples and toffee bits. Arrange chips around dip and serve.

STUFFED PEPPADEW PEPPERS



Stuffed Peppadew Peppers image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 24 peppers

Number Of Ingredients 3

6 ounces herbed soft goat cheese, room temperature
24 peppadew peppers (found in the grocery store near the olive jars)
1 bunch chives

Steps:

  • Place goat cheese in a zip top bag. Snip a small hole from the corner of the bag and pipe into peppers. Chill until ready to serve and garnish with chives.

BAKED STUFFED SHRIMP WITH RITZ CRACKERS®



Baked Stuffed Shrimp with Ritz Crackers® image

My late mother created this recipe over thirty years ago. My grandparents, my father, and myself have enjoyed these baked stuffed shrimp every other Friday for many years. It's a tradition - we eat baked stuffed shrimp for dinner and then play cards! (We've been leaving out the scallops lately due to the high price, and we don't even miss them.) We serve the shrimp with a nice garden salad and rice pilaf or baked potato.

Provided by Julie Cahoon

Categories     Seafood     Shellfish     Scallops

Time 45m

Yield 4

Number Of Ingredients 11

2 (4 ounce) packages crushed buttery round crackers (such as Ritz®)
cooking spray
½ cup parsley
5 saltine crackers, crushed
½ teaspoon celery salt
1 clove minced garlic
4 sea scallops, chopped
½ cup chopped imitation crabmeat
¼ cup butter, melted
¼ cup white cooking wine
20 jumbo shrimp, peeled and deveined

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a baking dish with cooking spray.
  • Mix crushed round crackers, parsley, saltines, celery salt, and garlic together in a large bowl. Add scallops, crabmeat, melted butter, and cooking wine; mix stuffing well.
  • Place a shrimp on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Repeat with remaining shrimp.
  • Stuff each shrimp with a heaping tablespoon of stuffing and place back-side up in the baking dish. Repeat with remaining shrimp and stuffing. Add 1 or 2 tablespoons water to the bottom of the baking dish to keep shrimp moist during baking.
  • Bake in the preheated oven until shrimp are opaque and stuffing is beginning to brown, 15 to 18 minutes.

Nutrition Facts : Calories 601.2 calories, Carbohydrate 44.4 g, Cholesterol 318.1 mg, Fat 27 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 9.9 g, Sodium 1410.4 mg, Sugar 6 g

SHRIMP-STUFFED POBLANO PEPPERS



Shrimp-Stuffed Poblano Peppers image

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

GORGONZOLA STUFFED PEPPADEWS



Gorgonzola Stuffed Peppadews image

Provided by Food Network

Categories     appetizer

Yield 16 servings

Number Of Ingredients 5

16 peppadew peppers, marinated
8 oz. BelGioioso Crumbled Gorgonzola cheese
2 cups fresh baby spinach leaves
1/4 cup extra virgin olive oil
1 Tbsp. balsamic vinegar

Steps:

  • Stuff each peppadew pepper with crumbles of BelGioioso Gorgonzola. Toss the spinach with the olive oil and balsamic vinegar. Serve stuffed peppadews on a bed of dressed spinach leaves. Serve as an appetizer.

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