Title: Shrimp Stuffed Peppers
Categories: Vegetable Seafood
Yield: 1 Servings
| | | Set oven to heat at 375 F. |
Cut 1 pound of cleaned cooked shrimp into 1/2 inch pieces setting a few
whole ones aside. Let 1/2 cup minced onion simmer in 2 Tbsp. butter or
margarine until tender, add the cut shrimp, 1 tsp. Worcestershire, 1 tsp.
salt, 1/8 tsp. pepper, 1-1/2 cups cooked rice and 1 small can (about 1 cup)
tomato puree. Wash 4 large sweet green peppers. Cut slice from stem end,
remove seeds and simmer peppers in 2 cups boiling salted water for 5
minutes. Drain. Salt the insides and fill with shrimp mixture. Top with
buttered crumbs. Bake covered, 30 minutes uncovered the last 10 minutes.
From: Native Seafood Cookery Shared By: Pat Stockett