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Shrimp−Stuffed Bell Peppers
6
2
3
4
1
1
1
1
1
1
1
8
1
large bell peppers
onions, minced
cloves garlic, minced
tablespoons vegetable oil
/2 pound shrimp, shelled and cleaned
teaspoon minced celery
/2 teaspoon black pepper
bay leaf
teaspoon Worcestershire sauce
teaspoon salt
large pinch of thyme
to 10 slices toast
egg
Bread crumbs
Butter
Split peppers; clean and trim. Boil 3 minutes. Remove from water and cool. Chop and set aside
trimmings. Put onions and garlic in cooking oil and cook until brown. Add trimmings.
Cut Shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes.
Moisten the toast. Mix in well with onion and shrimp mixture; stir in egg. Cook an additional 5
minutes.
Stuff pepper halves and lay flat on a pan; sprinkle with bread crumbs and dot with melted butter.
Bake for 20 minutes at 400 degrees F.
Shrimp−Stuffed Bell Peppers
189
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