Onions stuffed with shrimp
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Onions stuffed with shrimp
  Shrimp    Seafood    Brazilian  
Last updated 6/12/2012 12:45:29 AM. Recipe ID 5316. Report a problem with this recipe.
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      Title: Onions stuffed with shrimp
 Categories: Seafood, Brazilian
      Yield: 6 Servings
           -JUDI M. PHELPS
      6 md Red onions
      2 tb Olive oil
      1    Green bell pepper; chopped
      1 sm Green hot pepper; ribbed,
           -seeded, and minced
      2    Garlic cloves; minced
      3    Tomatoes; peeled and
           -coarsely chopped
    1/2 lb Tiny or small shrimp; (raw
           -best, but cooked and frozen
           -also acceptable)
      2 tb Coriander; roughly chopped
           Salt and pepper to taste
      3 tb Butter
      2 tb Flour
    1/4 c  Dry white wine
    3/4 c  ;water from cooking the
      1    8-oz can tomato sauce
    1/4 c  Dry bread crumbs
  Peel the onions and boil in water for 15 to 20 minutes. Remove and
  cool. Reserve the cooking water. When the onions are cool enough to
  handle, scoop out the centers, leaving a shell about 1/4 inch thick.
  Set aside the shells and pulp.
  Heat the olive oil and saute the bell pepper with the hot pepper
  until they are soft.  Add the garlic and cook for only a minute or
  two before adding the tomatoes. Continue cooking until most of the
  juice evaporates. Stir in the shrimp, coriander, and salt and pepper
  and remove from the heat. Stuff the shrimp mixture into the onion
  shells and place them in a small ovenproof casserole.
  Preheat oven to 350 degrees F.  Heat 2 tablespoons butter and saute 1
  cup of the reserved onion pulp until the onions are translucent.
  Sprinkle with the flour and stir until the mixture browns uniformly.
  Immediately add the wine, the reserved water from the onions, and the
  tomato sauce. Simmer for about 5 minutes or until the sauce thickens.
  Pour the sauce over the stuffed onions.  Sprinkle with the bread
  crumbs and dot with the remaining tablespoon of butter broken into
  bits. Bake at 350 degrees F. for 15 to 20 minutes or until nicely
  browned. Source: Narsai M. David.
  Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or

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Recipe ID 5316 (Apr 03, 2005)

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