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INGREDIENTS
1 lb. Shrimp peeled and deveined
3 each Merliton peeled, diced and seeded
1 each Diced Yellow Onion
1 each Diced Green Bell Pepper
2 Tbl Olive Oil
1/2 cup White Wine
1 to 2 cups Panko Bread Crumbs
3/4 Cup Parmesan Cheese
2 Tbsp Old Bay Spice
1 Tbsp Celery Salt
1/2 Tbsp Black Pepper
1/2 Tbsp Granulated Garlic
1 Tbsp Dried Basil
1/2 Tbsp Dried Oregano
1 tsp Dried Thyme
1/2 Tbsp Seafood Base
2 each Beaten Eggs
Red Bell Peppers as needed
PROCEDURE
- Boil the merlitons whole in a pot for 20 to 30 minutes until fork tender or soft to the touch then set aside to cool.
- Start sauteing your onions and bell peppers in Olive Oil and cook until translucent.
- Next add your shrimp and cook until just done.
- When merlitons are cool enough to handle cut in half lengthwise, scoop out seeds and membranes and diced into 1/2 inch cubes.
- Add the merlitons and white wine and simmer until liquid is reduced by half.
- Next add your seasonings, stir everything together until well incorporated.
- While this is cooling, cut the tops off of the red bell peppers and pull out seeds and membranes.
- Mix the eggs and Bread crumbs into the Shrimp mixture until you have a nice consistency the holds together well.
- Put the stuffing into the red bell peppers and place on a baking sheet, place in the oven at 350 degrees for 30 to 45 minutes or heated throughout and bell pepper is soft.
- Top with a fresh sliced basil and a little extra parmesan.
