Grilled Shrimp with Peppadew® Peppers & Thyme
A restaurant-quality seafood dish featuring marinated jumbo shrimp grilled with sweet piquant Peppadew® peppers, fresh thyme, and garlic, elegantly served on a bed of velvety, rich cauliflower puree.
Yield / Servings
15 Portions (3 Shrimp per Serving)
Category
Seafood Entrees / Grilled Shellfish
Ingredients
11 Components
Cauliflower Puree:
Fresh Cauliflower Florets
3 lbs.
RC Vegetable Base or Consommé
1 Tbsp.
Unsalted Butter
4 oz.
Heavy Cream or Whole Milk
½ cup
Grilled Shrimp & Peppadew Skewers:
Jumbo Shrimp (16/20 count) Peeled & deveined
45 count
Peppadew® Sweet Piquant Peppers
15 oz.
RC Shrimp Base
1 tsp.
RC Roasted Garlic Base
½ tsp.
Olive Oil
¼ cup
Fresh Thyme Leaves Chopped
2 Tbsp.
Sea Salt & Black Pepper
To taste
Preparation Steps
1
Steam Cauliflower & Prepare Puree
Steam 3 lbs. cauliflower florets until completely tender. Transfer to a food processor or high-speed blender with 1 Tbsp. RC Vegetable Base, 4 oz. unsalted butter, and ½ cup heavy cream. Purée until silky smooth and velvety. Season to taste, cover, and hold warm above 140°F.
2
Marinate Shrimp & Peppers
In a stainless steel bowl, whisk together ¼ cup olive oil, 1 tsp. RC Shrimp Base, ½ tsp. RC Roasted Garlic Base, and 2 Tbsp. chopped fresh thyme. Add 45 peeled, deveined jumbo shrimp and 15 oz. drain Peppadew® peppers; toss gently to coat and marinate chilled for 15 to 30 minutes.
3
Grill to Perfection
Thread shrimp alternating with Peppadew® peppers onto skewers (or grill loose on a hot charbroiler/grill pan). Grill over high heat for 2 to 3 minutes per side until shrimp are pink, opaque, and display beautiful charred grill marks.
4
Plate & Garnish
Ladle a generous mound or pool of warm cauliflower puree onto each warm entree plate. Arrange 3 grilled shrimp and Peppadew® peppers on top of the puree. Drizzle with pan drippings or extra virgin olive oil and garnish with fresh sprigs of thyme.
Chef Notes & Culinary Advantage
Sweet Piquant & Savory Harmony: The bright, sweet heat of Peppadew® peppers pairs exquisitely with the rich, natural sweetness of jumbo shrimp and earthiness of fresh thyme.
Flavor Architecture: Utilizing RC Shrimp Base and RC Roasted Garlic Base in the marinade ensures deep, restaurant-quality shellfish flavor and caramelized garlic aromatics. Enhancing the puree with RC Vegetable Base elevates the cauliflower from simple mashed vegetables to an elegant, umami-rich starch alternative.
Plating Variations: Garnish with micro-greens, smoked paprika oil, or toasted pine nuts for added visual contrast and texture.