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BLAZING SHRIMP PEPPERS

  • 3 large green bell peppers
  • 2-1/2 cups cooked rice
  • 1-1/2 cups (8 ounces) peeled shrimp
  • 2 eggs, slightly beaten
  • 1/2 cup each finely chopped onions and celery
  • 1/4 cup chopped jalapeno peppers
  • 2-1/2 tablespoons melted butter or margarine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Dash of Tony Chachere's seasoning
  • 1/2 cup bread crumbs
1. Cut the bell peppers in half lengthwise. Remove seeds and
membrane.

2. Cook in boiling salted water 2 to 3 minutes. Drain.

3. Combine rice, shrimp, egg, onions, celery, jalapeno peppers,
2 tablespoons butter, lemon juice, salt and pepper.

4. Fill pepper halves with rice mixture.

5. Combine bread crumbs and pepper seasoning with remaining
butter. Sprinkle over peppers.

6. Bake at 350 degrees for 30 minutes or until heated through.

                         Yield: Makes 6 servings.