Shrimp-stuffed peppers

Yield: 1 servings

Measure Ingredient
3 cloves Garlic; split
2 quarts Water
6 mediums Green peppers
2 tablespoons Margarine
2 tablespoons Flour
1¼ cup Evaporated skim milk
2 tablespoons Fresh lemon juice
¼ cup Onion; grated
¼ cup Celery; finely chopped
¼ cup Mushrooms; fresh or canned
1 dash Paprika
¼ teaspoon Black pepper
1 dash Cayenne pepper; (optional)
¼ teaspoon Garlic powder
1 teaspoon Worcestershire sauce
½ cup Cooked rice
1 pounds Fresh peeled & boiled shrimp
½ cup Parmesan cheese; grated [M says: omit]


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 (¼ 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 ½" water. Bake at 350F for 30 min. Serves 6.

Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Aug 29, 98, converted by MM_Buster v2.0l.

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