What I Liked
This recipe for stuffed peppers immediately took me to the ocean. The celery seed and mustard created a delightful seafood stuffing, that paired perfectly with the shrimp. The green pepper added a delightful fresh note that really carried the shrimp to a new height. The recipe was quick to make and easy to throw together. It is perfect for a night after work when I don’t feel like cooking. If you feel like this recipe sounds weird, you’d be correct. However, that shouldn’t preclude you from enjoying the awesome flavors this recipe generates.
Original Recipe For Shrimp Stuffed Peppers
Use for this dish one dozen green bell peppers, one quart of picked shrimps, one teacupful of grated bread crumbs, two tablespoonfuls of butter, one teaspoonful of mixed mustard, one fourth of a teaspoonful of pepper, one eith of a teaspoonful of celery seed, a slight grating of nutmeg, one egg, and some salt unless the fish themselves be salty.
Cut the stem ends from the peppers, and then cut out the seeds and veins, -the “hot” parts. Soak the cleaned peppers in cold water for half an hour.
Drain the peppers at the end of the half hour, and stuff them with the prepared shrimp. Arrange them in a pan with the open side up. Cook in a. Hot oven for twenty minutes.
This dish may be served as an entree or as a fish course in a dinner or luncheon. Crabs may be prepared in the same manner as shrimp.
Updated Method
What I Learned
Where I Found This Recipe
Miss Parloa’s Kitchen Companion. A Guide For All Who Would Be Good Housekeepers. Published in 1887