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
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.