Wednesday, May 9, 2012

Shrimp Stuffed Peppers

This is one of those mistakes that turned out good.  When I read the recipe and jotted down what I needed, I knew I needed shrimp, but I didn't write or forgot about the lobster and crab. It turned out really good, but I think the crab and lobster would have been a nice addition.
Adapted from Talk about Good Cookbook, Mrs. George Parker

1/2 of a large onion
1 rib of celery
1/2 of a small bell pepper
1/2 stick of butter
1/2 pound shrimp
1 small can lobster
1 small can crab meat
1/2 cup of cooked rice
2 bell peppers
bread crumbs
2 bay leaves----- black and red pepper-----lemon slices
1 teaspoon flour, 1 1/2 tablespoons tomato sauce, Tabasco sauce to taste, black and red pepper
1. Chop the first 3 ingredients ingredients fine and wilt down in 1/2 stick of butter (about 2 minutes). Boil 1/2 pound large shrimp with 2 bay leaves, salt, black and red pepper and lemon slices. When the shrimp turn pink, remove the shrimp from heat; peel and devein; then chop fine. Cook 1/2 cup rice.
2. Cut the peppers in 1/2 lengthwise, remove seeds, and boil in a pan with a little water for about 5 minutes. Remove and set aside.
3. Combine vegetables (onions, celery, bell peppers),  tomato sauce mixture (flour, tomato sauce, Tabasco sauce, black and red pepper) and shrimp. Cook 5-10 minutes on medium heat. Remove from heat. Add lobster, crab meat, and cooked rice.
4. Stuff parboiled peppers, place in casserole, and top with bread crumbs. Bake 30 minutes at 350 degrees.

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