Shrimp-stuffed Peppers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 3 | Garlic, split | |
| 2 | qt | Water |
| 6 | Green peppers | |
| 2 | T | Margarine |
| 2 | T | Flour |
| 1 1/4 | c | Evaporated skim milk |
| 2 | T | Fresh lemon juice |
| 1/4 | c | Onion, grated |
| 1/4 | c | Celery, finely chopped |
| 1/4 | c | Mushrooms, fresh or canned |
| 1 | ds | Paprika |
| 1/4 | t | Black pepper |
| 1 | ds | Cayenne pepper |
| optional | ||
| 1/4 | t | Garlic powder |
| 1 | t | Worcestershire sauce |
| 1/2 | c | Cooked rice |
| 1 | lb | Fresh peeled & boiled shrimp |
| 1/2 | c | Parmesan cheese, grated [M |
| says: omit] |
INSTRUCTIONS
http://www.louisianaseafood.com/recipes.htm Place garlic in pan with 2 qt of water. Bring to a boil. Cut tops off peppers, scoop out center and cook in boiling water for 10 min. In a saucepan make a white sauce: Melt margarine slowly, then slowly add flour to form paste in middle of pan. Cook and stir 2-3 min, until light tan color. Slowly stir in evaporated milk. Continue to stir sauce until it thickens. Add lemon juice, onion, celery, mushrooms, ground peppers, garlic powder, and worcestershire sauce to the white sauce. Add half of the parmesan cheese (1/4 c). Cook over low heat until blended. Remove from heat. Mix shrimp and rice into sauce. Stuff peppers with mixture. Top with remaining cheese and the paprika. Place in baking dish with 1/2" water. Bake at 350F for 30 min. Serves 6. Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 29, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1011
Calories From Fat: 323
Total Fat: 43.3g
Cholesterol: 615.5mg
Sodium: 3763.2mg
Potassium: 3069.2mg
Carbohydrates: 114.5g
Fiber: 14.5g
Sugar: 21.7g
Protein: 91.2g