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Justin Boudreaux
By Justin Boudreaux

Seafood Stuffed Peppers

Here they are... beautiful Louisiana seafood stuffed peppers topped with that Beurre Blanc, y'all!
Updated at: Thu, 17 Aug 2023 10:37:03 GMT

Nutrition balance score

Good
Glycemic Index
31
Low
Glycemic Load
7
Low

Nutrition per serving

Calories304.2 kcal (15%)
Total Fat12.5 g (18%)
Carbs23.6 g (9%)
Sugars5.9 g (7%)
Protein20.4 g (41%)
Sodium1251.1 mg (63%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Boil the shrimp. Let cool and peel. Rough chop.
Step 2
Prep peppers by halving and removing seeds and membrane. Scald in boiling water for 3-5 minutes depending how you like your peppers' final texture.
Step 3
Sauté onions until soft. Add in garlic and season with Cajun seasoning and Italian herbs. Deglaze with wine and reduce slightly. Add in juice from one lemon and 1 tbsp butter.
Step 4
Add in cream of shrimp and cream of mushroom.
Step 5
Stir in green onions and parsley. Add shrimp, crab and breadcrumbs and fold mixture to combine. Do not overmix and break up crabmeat.
Step 6
Stuff mixture into pre-cooked peppers and top with grated Parmesan and panko.
Step 7
Bake at 400 for 10 minutes then broil until browned on top.
Step 8
I topped with Beurre Blanc sauce but that’s optional!!
View on boudreauxsbackyard.com
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Notes

2 liked
0 disliked
Delicious
Easy
Go-to
Makes leftovers
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