Vintage Peppers
Jerianne Van Dijk
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Seafood Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Shrimp-stuffed Peppers

"The discovery of a new dish does more for the happiness of the human race
than the discovery of a star."
Anthelme Brillat-Savarin

Recipe of the Day Categories:

   Recipe Home

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Friday, November 10, 2006

Your patronage of our affiliate partners supports this web site.  We thank you!

Shrimp-stuffed Peppers
Gourmet Archives

6 green or yellow bell peppers
6 slices bacon
1 cup minced onion
3 stalks celery, minced
3/4 cup minced fresh parsley leaves
3 garlic cloves, minced
1/2 cup dry white wine
1 1/2 pounds shrimp, shelled, deveined, cut into 1/2-inch pieces
2 cups fresh bread crumbs

Cut off the top third of each pepper, discard stems, and mince the tops. Discard the seeds and the ribs from the pepper shells.
In a kettle of boiling salted water, cook the peppers for 8 minutes and transfer them, cut side down, to a rack to drain.
In a skillet cook bacon over moderate heat until crisp; drain and crumble. Pour off all but 4 tablespoons fat; in it cook the minced pepper, onion, celery, parsley and garlic, stirring, until pepper is softened. Add wine and shrimp. Cook 1 to 2 minutes, until shrimp are just firm. Transfer the
mixture to a bowl and combine it with bacon and breadcrumbs.
Stuff pepper shells with the shrimp mixture, place them in a baking dish
with 1/2 inch hot water. Bake 20 to 25 minutes at 375 degrees F. Serves 6.
 

Index - Seafood Recipe Archives