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Shrimp-Stuffed Bell Peppers

September 15, 2012

It’s been a summer of preparing and enjoying good food (among many other things), but not so much photographing and blogging about said food. I do have a backlog of a few photos of successful dishes if I can remember exactly what I did. In the meantime, I’ll endeavor to post more regularly.

These went over very well last night with the wife. This will recipe will make four peppers, and even though I only made two last night, we went through almost all the extra stuffing because it was really good, and we were also very hungry.

I picked out a Portuguese syrah to go with this. It was pretty bold. I need to learn more about wines from Spain and Portugal. What a fun task that will be.

Shrimp-Stuffed Bell Peppers

1/2 cup basmati rice (uncooked)
1 cup vegetable stock
1 bay leaf
5 bell peppers (four for stuffing, with tops sliced off and reserved, seeds and membrane removed. One pepper chopped)
3 tbsp slivered almonds
2 tbsp olive oil
1 medium Spanish onion, chopped
4 cloves garlic, minced
1/2 lb. raw shrimp, shells removed, chopped
1 tbsp paprika
1 tsp or so cumin seeds
pinch of saffron
1 tbsp tomato paste
2 tbsp white wine
1/2 zucchini, chopped
1 tomato, chopped
1/4 cup frozen peas

1. Preheat oven to 350°.

2. Prepare the rice. Combine rice, vegetable stock and bay leaf in a saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 17 minutes. Meanwhile, bring a second pot of water to a boil, big enough for the four peppers. Blanch the pepper bottoms for about two minutes. I added the tops for the last 45 seconds, trying to keep the stems out of the water as much as possible, otherwise they can turn mushy. When they’re done, throw the peppers in an ice bath or keep rinsing them with cold water until they’ve cooled off. Set them aside.

3. Warm a large sauté pan over medium-high heat. Add the almonds and dry toast for about two minutes, shaking them around frequently. You want them to start browning nicely, but don’t allow any to burn.

4. Reduce heat to medium-low. Add olive oil and sauté the onion until soft and starting to brown, about seven minutes. Increase the heat to medium, add the garlic and chopped pepper and cook a minute longer. Add the shrimp, paprika, saffron, and tomato paste and cook, stirring, until the shrimp is cooked through. The flesh will turn plump and pink.

5.  De-glaze the pan with a splash of white wine. Add the zucchini and frozen peas and cook for a couple minutes. Add the tomato and cook for a minute. Add the almonds and the rice (maybe not quite all of it–I went with about three-quarters of what I made. Look for the right mix of rice and filling). Cook, stirring for about another four minutes. Remove from heat.

6. Fill pepper bottoms with filling. Add tops and arrange on a baking sheet. Cook for 20-25 minutes.

TIP: Our oven is actually out of commission this week, so I did these on the barbecue. Worked the same except I didn’t use a baking sheet. Instead I wrapped them in tinfoil. Took about the same amount of time with the cover closed. I had the burner on the pepper side set to low, the other burner set to high so they cooked somewhat over indirect heat.


From → Food, Recipes

One Comment
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