Happy Friday ! In South Louisiana during Lent its traditional to Not serve meat on Friday. And with some old timers of the area that tradition is observed year round. So here’s a recipe with a little green magic :
- 6 green bell pepper (par boiled)
- 1 T fat
- 1 T flour
- 1/2 C onion
- 1/2 C celery
- 2 cloves garlic
- bread crumbs
- 1 lb of cleaned Shrimp
- salt and pepper to taste
Mack a roux with flour and fat. Saute celery,onions and garlic in roux. Add in shrimp and bread crumbs. Season and stuff into prepared peppers. Place in a buttered baking dish – and bake at 350 for 20 minutes,
with rice and shrimp dressing :
- 6 bell peppers (pre cooked)
- 1 8oz can tomato sauce
- 2 1/2 C chicken broth
- 1 C long grain rice
- 3/4 peeled/cleaned Shrimp
- 1 T oil
- 1 fine chopped Onion
- 1 T Creole seasoning ,black pepper
- 2 cloves garlic minced
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8×12 inch baking dish
- . Bring a large pot of water to a boil. Remove tops and seeds from peppers. Blanch in boiling water 3 minutes. Drain on paper towels.
- Heat olive oil in a large, deep skillet over medium heat. Saute onion until translucent. Stir in garlic, and Creole seasoning and black pepper. Stir in shrimp and cook until shrimp turns pink, 5 minutes. Stir in rice, and cook 1 minute. Pour in chicken broth and tomato sauce. Cook until thick, 15 to 20 minutes. Check seasoning . Fill peppers with stuffing mixture, and place in baking dish.
- Bake in preheated oven for 15 to 20 minutes, or until heated through. Serve with lemon wedges and hot sauce.
One thought on “Cajun Shrimp Stuffed bell pepper two ways :”
I too love Stuffed Peppers as evidenced by today’s blog post. Next time I am going to use diced shrimp as well.
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