Peppery Shrimp

1 qt. raw shrimp, peeled and chopped
3 med. onions, chopped fine
2 tbsp. corn oil
1 sm. can whole tomatoes or pieces
3 sm. cloves garlic, chopped
1 rib celery, chopped fine
1/2 chopped bell pepper
1/2 cup chopped parsley
1/2 cup chopped onion tops
Salt, pepper and Accent to taste
Season bread crumbs for topping
1-1/2 cup cooked long grain rice
5 bell peppers

In heavy saucepan, saute onions in corn oil. Add Ro-tel tomatoes, whole tomatoes, garlic, celery and chopped bell pepper. Cook slowly until tomatoes are heated thoroughly. Add salt, pepper, Accent and shrimp. continue to cook slowly. Do not add water unless it begins to stick. Add parsley and green onion tops. cook until shrimp are done or mixture is dry; about 10 minutes. Taste. If additional seasoning is needed, add few drops of hot sauce. Remove from heat. Core, remove seeds from bell peppers. Par-boil in salted water for about five minutes; drain dry. To shrimp mixture, add 3 large serving spoonfuls of cooked long grain rice and stir well. Be sure the shrimp mixture is dry as moisture will make your rice gummy. Fill bell peppers with mixture (do not pack), sprinkle with seasoned bread crumbs, add pat of butter and bake in a preheated 350 oven 5 to 8 minutes. Garnish top with large boiled shrimp if desired.

Serves 5.

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Cajun Country -- New Iberia, Louisiana