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Shrimp Stuffed Onions
MyCookbook Recipe Database
MyCookbook Member: EHall
Recipe Category: Seafood
Recipe Preparation Level: easy
6 med red onions
2 tbsp olive oil
1 green bell pepper, chopped
1 jalepeno, minced
2 garlic cloves, minced
3 tomatoes, peeled and chopped
1/2 lb raw cocktail shrimp
2 tbsp cilantro, chopped
Salt and pepper
3 tbsp butter
2 tbsp flour
1/4 cup white wine
8 oz can tomato sauce
1/4 cup dry bread crumbs
Peel onions and boil in water for 15 to 20 minutes. Remove and cool. Reserve 3/4 cup cooking water.
When cool enough to handle, scoop out the centers, leaving a shell about 1/4" thick. Set aside the shells and pulp.
Heat the olive oil and cook bell pepper with jalepeno until they are soft. Add garlic and cook a minute or so then add tomatoes. Continue cooking until most of the juice evaporates. Stir in shrimp, cilantro, and salt and pepper. Take off heat.
Stuff shrimp mixture into onion shells and place in a small casserole. Heat oven to 350F.
Melt 2 tablespoons butter and cook 1 cup of onion pulp until translucent. Sprinkle with flour and stir until the mixture browns. Add wine, reserved water from the onions and tomato sauce. Simmer for about 5 minutes until sauce thickens.
Pour sauce over the stuffed onions. Sprinkle with bread crumbs and dot with the remaining tablespoon of butter. Bake at 350F for 15 to 20 minutes or until browned. Serves 4.
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