Jerianne Van Dijk
Buy This Art Print At AllPosters.com
La Belle Cuisine - More Seafood Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"The discovery of a new dish does more for the
happiness of the human race
than the discovery of a star."
Recipe of the Day Categories:
Friday, November 10, 2006
Your patronage of our
affiliate partners supports this web site. We
6 green or yellow bell peppers
6 slices bacon
1 cup minced onion
3 stalks celery, minced
3/4 cup minced fresh parsley leaves
3 garlic cloves, minced
1/2 cup dry white wine
1 1/2 pounds shrimp, shelled, deveined, cut into 1/2-inch pieces
2 cups fresh bread crumbs
Cut off the top third of each pepper, discard stems, and mince the
tops. Discard the seeds and the ribs from the pepper shells.
In a kettle of boiling salted water, cook the peppers for 8 minutes
and transfer them, cut side down, to a rack to drain.
In a skillet cook bacon over moderate heat until crisp; drain and
crumble. Pour off all but 4 tablespoons fat; in it cook the minced pepper, onion, celery,
parsley and garlic, stirring, until pepper is softened. Add wine and shrimp. Cook 1 to 2
minutes, until shrimp are just firm. Transfer the
mixture to a bowl and combine it with
bacon and breadcrumbs.
Stuff pepper shells with the shrimp mixture, place them in a baking
with 1/2 inch hot water. Bake 20 to 25 minutes at 375 degrees F. Serves 6.
- Seafood Recipe Archives