Monday, November 21, 2011

Hot and Bothered - Peppadew Prawns

It starts with peeling doesn't it? Getting past that hard exterior and gangly appendages, the outer shell revealing the languid interior. Building anticipation of what comes next, this time, choosing carefully to leave just a bit as a handle.

Next,  a special warming bath and a glaze to moisturize the skin with honey sweet and spicy liquids. Flavoring this moment, unlike any other. A low fire coaxes the flesh to a firm up, revealing blushing pink and white to it's sumptuous curves. Working quickly now, don't lose the moment, settle on a savory bed.

Diving in with with fingers, the hot and spicy travels over our lips with a slightly sticky buttery smack,  finishing with a surprising piquant heat that makes you melt. Licking your lips, you go again and again until there is nothing left. Ahh, Peppadew Prawns.

Peppadew Prawns with White Butternut Couscous

What that fun for you? What a delight in finding new ingredients that inspire. Food should not only  nourish, fill our bellies, but from time to time create an experience. We love our comfort foods, plan special romantic dinners and holiday feasts. Each preparation connects us to something more than just the order of ingredients. Imaginations go wild with a flurry of visual and sensual elements to come together, matching the time and the moment. We watch shyly for the resulting first bites, do they like it?  After all, each meal is a gift.

Peppadew Prawns
Serves 2 (for dinner, 4 as appetizer)

1 pound jumbo prawns (roughly 16/20 per pound size)
1 tablespoon olive oil
1 shallot, minced
2 tablespoons honey
½ cup Sauvignon Blanc
1 tsp lemon juice
2 tsp Sriracha Sauce
2 tablespoons butter
4-6 Peppadew Peppers, julienned
Sea Salt
Fine Grind Black Pepper

Remove head, legs peel and devein prawns, leave a bit of shell on tail.
In a small bowl whisk together the wine, honey, Sriracha Sauce.

Heat 10” saute pan to medium, add olive oil and shallots. Cook for about 3 minutes until softened., then pour into saute pan, bring to a bubble, then set to low heat. Simmer sauce for about 10 minutes to reduce by one fourth, add butter.  Add prawns and toss to coat evenly with sauce, add julienned Peppadew peppers and cook until shrimp flesh is opaque and pink - about 5-8 minutes, depends on how big they are and how many in the pan. Squeeze lemon juice over prawns, stir again to coat. Remove prawns from pan on the serving plates,  drizzle with sauce and sprinkle with Sea Salt and Black Pepper to taste. Serve with sauce as an appetizer, or over rice, couscous as a main course.

Where to get Peppadew Peppers
(Sponsors of Plate to Page Tuscany!)


  1. mmm I still have to make something with the peppeadews, this both looks and sounds fantastic Robin!

  2. Thanks Ilva! I love these peppers and know something wonderful will come out of your Italian kitchen :-)

  3. What a sensual description of a beautiful dish! You've got me eager to try these bright flavors, lovely! Hope you had a really happy and sweet Thanksgiving Robin, I'd expect so, given your talent for occasions of family and great food!

  4. Greetings Dear Jenn! I hope your holiday travels were filled with love and fun. Thanks for the kind wishes, our T-Day was boisterous, full of noise and too much food and 4 dogs!

    On the menu:
    Champagne and Pomegrante Cocktails
    Artichoke Torte (recipe coming soon)
    Cranberry, Jalepeno Cream Cheese Dip (My daughter's)
    Smoked Mozzarella and Pear KaBobs on Spinach Salad
    Spiced Yams with Grilled Pineapple and Honey
    Parsley Mashed Potatoes and Gravy
    Turkey (Brined in Rosemary and Lemon)
    Brussels Sprouts with Pancetta and Walnuts

    My darling dear baked apple and pumpkin pies.
    What a day!

  5. aaaaah, a Peppadew convert :)) They are truly addictive - just the right balance between sweet and hot. I can imagine they would be AMAZING with prawns! Lovely sensuous description of the dish - I could almost hear you reading that post in my head :)

  6. Oh Jeanne, I have been loving these peppers for a least a year and was so happy to get another stash from P2P Tuscany!

    It is funny that you mention you could hear me reading this, as when I write it becomes a story to tell. I hear it in my head too. I was even considering doing an audio for this post... (call me crazy ;-) )

  7. Love it, your posts are always a joy to read as well as look at. Sounds like you had a wonderful Thanksgiving. We had a small gathering and My Aunt and Uncle's and we on the boat all day Sunday for my daughter's birthday!

  8. Thank you Lyndsey for your visit and endearing comments! I appreciate it sincerely. Your Thanksgiving seems to have been quite the lovely affair. I can just see you enjoying your day on the water. All the best.

  9. This is not only an amazing, lip-smacking recipe but what a post! Whew! Perfect, inspiring description that has me panting, heart pounding, craving these Peppadew Shrimp!

  10. Hi Jamie,
    it is a little bit fun being hot and bothered - eh?


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