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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 pound unpeeled fresh shrimp |
8 large green or yellow bell peppers |
2 mirlitons, peeled and chopped |
1 pound yellow squash, chopped |
1 onion, chopped |
4 green onions, chopped |
3 tomatoes, seeded and chopped |
1 jalapeño pepper, diced |
2 garlic cloves, minced |
2 tablespoons olive oil |
1 cup chopped tasso |
1 tablespoon creole seasoning |
1 1/2 cups fine, dry breadcrumbs |
1/3 cup grated parmesan cheese |
Directions:
1. Peel shrimp; devein. Set aside.
2. Cut tops from bell peppers; discard seeds and membrane.
3. Cook bell pepper shells in boiling water to cover in a saucepan over medium-high heat 6 minutes; drain. Plunge into ice water to stop the cooking process; drain.
4. Saute mirliton and next 6 ingredients in hot oil in a skillet over medium-high heat until tender; add shrimp and tasso, and saute 7 minutes or until shrimp turn pink. Remove from heat. Stir in Creole seasoning and breadcrumbs; spoon into bell peppers. Sprinkle with cheese; replace pepper tops. Place in a greased 13- x 9-inch pan.
5. Bake peppers, covered, at 350° for 30 minutes.
6. * Country ham may be substituted.
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