Wednesday, 21 September 2011

Stuffed Capsicums....with Seafood

2 large red bell peppers, seeded
2 large yellow bell peppers, seeded
4 Tbsp. butter
1 large onion, diced fine
1/2 cup celery, diced
1/2 lb. Cooked shrimp, minced
1 Tbsp. flour
3 Tbsp. tomato sauce
2 dashes Tabasco sauce
6 oz. crabmeat
2 cups cooked rice
salt and pepper to taste

Cut off the tops of the peppers. Blanch in lots of boiling salted water for 5 minutes. Remove to an ice bath to stop cooking.
In a large skillet over medium heat, melt the butter and sauté the onion and celery for 5 minutes. Add the shrimp, flour, tomato sauce, Tabasco, salt and pepper and stir well over low heat, simmering for 10 minutes.
Stir rice and crabmeat into mixture. Stuff the peppers with the mixture and place in a glass baking dish. Bake at 350 degrees for 20 minutes or until heated throughout.

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