Shrimp with Peppadew Peppers and Cauliflower Puree

I saw this bottle of peppers while shopping for a hard to find ingredient for one of the many wonderful NYTimes recipes that I play with. I’ve had sweet peppadew peppers and they are delicious. So I thought – how could you go wrong with these! I made this up and I wanted to share it with you!

What you’ll need:
A food processor or blender

Ingredients

1 medium size head of cauliflower (white, yellow or purple) cut into small florets
1 small Vidalia – cut in small dice
1 small Idaho potato – peeled and cut into small dice
1 tablespoon of butter (more if you want)
1-2 tablespoons of sour cream
8 – 12 peeled and deveined shrimp (large work for me)
½ bottle peppadew peppers – liquid and all
2 cups packed fresh arugula
1 teaspoon red pepper flakes
Kosher salt and pepper

Bring a large pot of salted water to a boil. The water should be sea water salty. Add the potatoes first and let them boil for about five minutes. Add the cauliflower and onion to the pot and let everything boil for about fifteen minutes and everything is fork tender.

Meanwhile, take the shrimp and put them into a bowl and pour ½ the bottle of the peppadews (peppers and all) onto the shrimp, toss, sprinkle with salt, pepper and red pepper flakes. Let them marinate for at least fifteen minutes.

After about fifteen minutes, drain the cauliflower et al and put everything into the food processor. Blend until smooth. Taste for salt and pepper and add the butter and sour cream. Blend and taste until it’s smooth and seasoned well. I can’t give you salt amounts since it depends on your taste. My experience is that it could take up to 2 teaspoons of kosher salt.

Once you have arrived at silky goodness with the cauliflower, set it aside and cook the shrimp. Put the shrimp and the marinade into a hot sauté pan – no oil. Taste for salt and pepper. Once the shrimp is done, take the pan off the heat and toss in the arugula. Once the arugula has wilted you’re done.

Serve as you wish!!!

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Shrimp with Peppadew Pepper and Cauliflower Puree

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I saw this bottle of peppers while shopping for a hard to find ingredient for one of the many wonderful NYTimes recipes that I play with. I've had sweet peppadew peppers and they are delicious. So I thought - how could you go wrong with these! I made this up and I wanted to share it with you!

Ingredients

• 1 medium size head of cauliflower (white, yellow or purple) cut into small florets
• 1 small Vidalia – cut in small dice
• 1 small Idaho potato – peeled and cut into small dice
• 1 tablespoon of butter (more if you want)
• 1-2 tablespoons of sour cream
• 8 – 12 peeled and deveined shrimp (large work for me)
• ½ bottle peppadew peppers – liquid and all
• 2 cups packed fresh arugula
• 1 teaspoon red pepper flakes
• Kosher salt and pepper

Instructions

1

Bring a large pot of salted water to a boil. The water should be sea water salty. Add the potatoes first and let them boil for about five minutes. Add the cauliflower and onion to the pot and let everything boil for about fifteen minutes and everything is fork tender.

2

Meanwhile, take the shrimp and put them into a bowl and pour ½ the bottle of the peppadews (peppers and all) onto the shrimp, toss, sprinkle with salt, pepper and red pepper flakes. Let them marinate for at least fifteen minutes.

3

After about fifteen minutes, drain the cauliflower et al and put everything into the food processor. Blend until smooth. Taste for salt and pepper and add the butter and sour cream. Blend and taste until it's smooth and seasoned well. I can’t give you salt amounts since it depends on your taste. My experience is that it could take up to 2 teaspoons of kosher salt.

4

Once you have arrived at silky goodness with the cauliflower, set it aside and cook the shrimp. Put the shrimp and the marinade into a hot sauté pan - no oil. Taste for salt and pepper. Once the shrimp is done, take the pan off the heat and toss in the arugula. Once the arugula has wilted you're done.