This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Louisiana Fried Stuffed Bell Peppers
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- #116527
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
PEPPERS
2 large onions, finely diced
1 clove garlic, finely diced
1 1/2 cup butter
1 1/2 pound shrimp
1 pound fresh white lump crab meat
4 cups bread crumbs
1 tablespoon salt
1 teaspoon pepper, black
1/2 teaspoon red pepper
1 cup green onions and tops, finely chopped
1/2 cup parsley, chopped
5 large bell peppers
BATTER
2 eggs, beaten
6 ounces milk
1 cup cracker meal
1 cup fish-fry (e.g., Zatarain's)
cooking oil
directions
In a heavy iron pot, saute onions and garlic in butter until wilted and transparent. Add shrimp and crab meat. Cook 5 minutes.
Add bread crumbs, salt, pepper, green onions and parsley. Cook another 15 minutes. Let stand until cool.
Cut bell peppers into 3 parts lengthwise. Remove seeds and stems and parboil for 3 minutes. Mound cold stuffing on each 1/3 bell pepper and form into a ball.
Make batter by beating eggs and milk together in bowl. Mix cracker meal and fish-fry together in separate bowl. Roll stuffed peppers in meal mixture, then in egg mixture, and back again in meal.
Fry in oil at 375 degrees F until golden brown and hot throughout. Freezes well.
added by
lynnemarie
nutrition data
Nutritional data has not been calculated yet.
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