Our supermarket had beautiful red, orange and yellow bell peppers and I could not resist to purchase them.
Ages ago, and I mean ages ago, I prepared this simple yet delightful stuffed bell peppers with shrimps. You may wonder how I do remember that, well, simple… I have kept a log of all the new recipes that I have made since the late ‘80s.. Scary right???
Not having shrimps on hand I used prawns that I just purchased from Pete at Personal Gourmet Foods. to replicate the recipe that I made then.
An easy to assemble recipe, perfect for lunch or dinner, a crisp green salad is all you may need as a side dish if you are not too hungry.
Tonight’s June 6, 2013 dinner:
Prawns Stuffed Yellow Bell Peppers
PRAWNS STUFFED YELLOW BELL PEPPERS
2 large sweet yellow bell peppers
3 tablespoons unsalted butter
¼ cup chopped shallots
¼ cup all-purpose flour
1 cup cream cheese at room temperature
1 teaspoon fresh lemon juice
1 teaspoon Dijon mustard
2 tablespoons chopped fresh parsley
1 pound fresh prawns, shell and vein removed and cut in large chunks
Salt and pepper to taste
1 tablespoon butter
1 teaspoon lemon juice
½ cup shredded Monterey and/or cheddar cheese
Preheat oven to 350°. Halve the peppers lengthwise and remove seeds and membrane.
Blanch for 5 minutes in boiling water, drain and set aside.
Melt 3 tablespoon butter and sauté the shallot until soft. Sprinkle with flour and cook until bubbly.
Remove from the heat and add the cream cheese. Cook and stir over low heat until all incorporated. Add lemon juice, mustard parsley.
In a small frying pan add 1 tablespoon of butter and sauté the prawns until light pink. Add 1 teaspoon lemon juice and cook over medium heat for another minute.
Add the prawns to the cream cheese mixture and mix well. Season with salt and pepper.
Spoon into pepper shells and sprinkle with cheese.
Bake for 30 minutes or until heated through and cheese is bubbly.
Ready to enter the hot oven.