Shrimp Stuffed Peppers Recipes

SHRIMP-STUFFED JALAPENO POPPERS

Steps:

• Cut off the tops of the jalapenos and scoop out the seeds. Pat the shrimp dry and generously season with salt. Insert 1 shrimp into each jalapeno, leaving the tail sticking out.
• Whisk 3/4 cup flour, the cornstarch, Old Bay and beer in a medium bowl until smooth; set aside. Heat 2 inches of vegetable oil in a large pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the remaining 3/4 cup flour and 1/2 teaspoon salt in a shallow bowl.
• Working in batches, dredge the jalapenos in the flour, shaking off any excess, then dip in the beer batter, coating the shrimp and jalapeno completely. Fry, stirring occasionally, until the shrimp are cooked through and the jalapenos are golden and crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels; season with salt. Serve with malt vinegar.

SHRIMP STUFFED PEPPERS

Steps:

• Begin by making rice so it can be ready when shrimp sauce is ready.
• Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
• Heat olive oil and butter in a large pot over medium high heat.
• Season shrimp with creole seasoning.
• Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
• Remove shrimp to a bowl.
• Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
• Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
• Add shrimp back to sauce and stir.
• Stir in cooked rice. Turn off heat.
• Fill each pepper with a good amount of shrimp mixture.
• Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
• Cover casserole dish with foil and seal tightly.
• Bake at 350 for 25 minutes.
• Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.

SHRIMP STUFFED PEPPADEWS

Steps:

• In a medium saute pan add 2 tablespoons extra-virgin olive oil, and sweat onions and garlic. Add chopped shrimp, saute until they turn pink, then deglaze with white wine and lemon juice. Add butter, let melt, and cool to the touch. Toss in the parsley.
• Stuff peppers with shrimp mixture.
• Mix rice wine vinegar, 1/4 cup extra-virgin olive oil, mirin, soy sauce, green onions, and cabbage.
• Place peppers on cabbage mixture for service.

CAJUN STYLE STUFFED PEPPERS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8x12 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 season with oregano, Creole seasoning and black pepper. Stir in shrimp and sausage, 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. 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.

SHRIMP STUFFED BELL PEPPERS

Steps:

• Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
• Cook Bacon and save Grease.
• Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
• Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
• Remove Shrimp and Onions for heat and place into a bowl and keep warm.
• In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
• Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
• Add Salt and Pepper to taste.
• Put mixture into boiled Bell Peppers until heaping.
• Sprinkle Bread Crumbs atop Bell Peppers.
• Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.

CREAMY SHRIMP-STUFFED BANANA PEPPERS

Steps:

• Heat oven to 350ºF.
• Blend salsa and cream cheese in blender until smooth; pour into 13x9-inch baking dish to evenly cover bottom of dish.
• Combine shrimp, corn, cheese and 1/2 cup onions; spoon 1/3 cup shrimp mixture into each pepper. Place peppers in a single layer in baking dish. Cover with foil.
• Bake 25 min. or until heated through. Top with remaining onions.

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

SHRIMP-STUFFED GREEN PEPPERS

Steps:

• Preheat oven to 350°F.
• Lightly oil a shalllow baking dish, about 9 x 9 inches.
• Cut the tops off the bell peppers and reserve. Wash peppers and clean out the seeds and membranes.
• Bring a large saucepan of water to boil and add the bell peppers. Boil for 2 minutes, then remove and drain.
• Combine rice thru salt (only add salt if the rice was cooked without using salt).
• Gently stuff the mixture into the peppers, then stand them in the baking dish. Put the tops back on the peppers.
• Bake for 40 minutes until tender.