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Rating: 4.0/5 (75 votes cast)

Meal Type: Appetizer
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6
Amount Per Serving
Calories 165
% Daily Value**
Total Fat 11g
16%
Saturated Fat 4g
7%
Unsaturated Fat 1g
Cholesterol 15mg
5%
Sodium 198mg
8%
Total Carbohydrate 14g
5%
Dietary Fiber 2g
7%
Sugars 5g
Protein 3g
Vitamin A  16%Vitamin C  56%
Calcium  4%Iron  7%
Potassium  10%Vitamin E  6%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Onions Stuffed With Shrimp

Date Added: June 11, 2009

Ingredients:

6 Red Onions
2 tablespoons Olive Oil
1 Green Bell Pepper chopped
1 Chili Pepper hot ribbed seeded and minced
2 Garlic cloves minced
3 Tomatoes peeled and coarsely chopped
2 tablespoons Cilantro roughly chopped
Salt to taste
Pepper to taste
3 tablespoons Butter
2 tablespoons Flour
1/4 cup Dry White Wine
3/4 cup Water
8 oz Tomato Sauce can
1/4 cup Dry Bread Crumbs
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Directions:

1. Peel the onions and boil in water for 15 to 20 minutes.

2. Remove and cool. Reserve the cooking water. When the onions are cool enough to handle, scoop out the centers, leaving a shell about 1/4 inch thick.

3. Set aside the shells and pulp. Heat the olive oil and saute the bell pepper with the hot pepper until they are soft.

4. Add the garlic and cook for only a minute or two before adding the tomatoes.

5. Continue cooking until most of the juice evaporates.

6. Stir in the shrimp, coriander, and salt and pepper and remove from the heat.

7. Stuff the shrimp mixture into the onion shells and place them in a small ovenproof casserole.

8. Preheat oven to 350 degrees F. Heat 2 tablespoons butter and saute 1 cup of the reserved onion pulp until the onions are translucent.

9. Sprinkle with the flour and stir until the mixture browns uniformly.

10. Immediately add the wine, the reserved water from the onions, and the tomato sauce.

11. Simmer for about 5 minutes or until the sauce thickens.

12. Pour the sauce over the stuffed onions. Sprinkle with the bread crumbs and dot with the remaining tablespoon of butter broken into bits.

13. Bake at 350 degrees F. for 15 to 20 minutes or until nicely browned.

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Dietary Notes:
This recipe is low-cholesterol with 15.33mg per serving

This recipe is a good source of Vitamin A with 16% of your daily recommended intake per serving. This recipe is high in Vitamin C with 56% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Bell Pepper, Tomato, Sulfites, Garlic, Hot Pepper, Cilantro, Onion, Olive Oil allergies.
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