Green Peppers Stuffed with Shrimps

Ingredients

• 8 green peppers
• 1 tablespoon curry powder
• 2 cups boiled rice
• 2 tablespoons butter
• 16 shrimps, peeled and broken into small bits
• 1 onion
• 1 cup chicken broth

Method

1. 1

   Plunge the peppers into hot fat; let stand a moment or two, then remove and rub off skin.

2. 2

   Cut around the peppers a little way from stems and take out the pieces with stems attached.

3. 3

   Remove partitions and seeds, chop onion and pepper trimmings fine, discarding stems; let these cook with the curry powder and butter until well softened, but not browned.

4. 4

   Add rice, shrimps and broth; mix thoroughly and use to fill the peppers, adding salt if needed; set peppers on rounds of toast in buttered gratin dish and let cook 10 or 15 minutes or until very hot.

As published

This recipe was extracted from The Edwardsville cook book (1906), page 13. The excerpt below is the record exactly as published.

GREEN PEPPERS STUEEED WPm SHRIMPS (Indian Style.) Mrs. J. T. Keller, St. Louis. 8 green peppers. 1 tablespoon curry powder. 2 cups boiled rice. 2 tablespoons butter. 16 shrimps, peeled and broken cup chicken broth, into small bits. 1 onion

Cook this with the app: pantry check, scaling, and the assistant.