Maryland Shrimp Stuffed Red Peppers

Maryland Shrimp Stuffed Red Peppers

Ingredients:
6 large bell peppers

2 onions, minced

3 cloves garlic, minced

4 tablespoons vegetable oil

1/2 pound shrimp, shelled and cleaned

1 teaspoon minced celery

1/2 teaspoon black pepper

1 bay leaf

1 teaspoon Worcestershire sauce

1 teaspoon salt

1 large pinch of thyme

8 to 10 slices toast

1 egg

Bread crumbs

Butter

Directions:

Split peppers; clean and trim. Boil 3 minutes. Remove from water and cool. Chop and set aside trimmings.

Put onions and garlic in cooking oil and cook until brown. Add trimmings. Cut Shrimp finely and add to onions and garlic. Add celery and seasonings. Cook for 10 minutes. Moisten the toast.

Mix in well with onion and shrimp mixture; stir in egg. Cook an additional 5 minutes. Stuff pepper halves and lay flat on a pan; sprinkle with bread crumbs and dot with melted butter. Bake for 20 minutes at 400 degrees F.

Shrimp Newburg II

Shrimp Newburg II

Ingredients:

1 pound shrimp, cooked, deveined

4 ounces fresh mushrooms, sliced

3 hard-boiled eggs, peeled and chopped

1/2 cup Parmesan cheese

4 tablespoons butter

1/2 onion, chopped

1 clove garlic, chopped

6 tablespoons flour

3 cups milk

4 tablespoons dry sherry

Worcestershire sauce

Salt and pepper

Tabasco sauce

Directions:

Heat oven to 375 degrees F. Melt butter and then sauté the onion and garlic until tender. Add the flour. Mix well.

Gradually add the milk, stirring constantly. Cook until the sauce thickens. Add the sherry and the seasonings to taste. In a separate bowl, combine shrimp, mushrooms, eggs, and parsley. Add sauce along with 1/4 cup cheese to shrimp mixture.

Mix well. Pour the mixture into a 2-quart casserole dish and top with remaining cheese. Dot with the butter.

Bake 10 minutes, until slightly browned on top