2070
N. Clybourn Ave. Chicago, IL. 60614 773.404.3475
|
At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
|
Bay Scallop and Wild Rice Stuffed Sweet Peppers with Shrimp Gravy
- These are outstanding! The sweetness of the peppers contrast nicely with the spicy stuffing and Terry's famous shrimp gravy is the finishing touch.
- Serve 1/2 pepper as a first course.
- Make peppers and gravy one day ahead to save time. Heat gravy and top peppers just before serving.
Ingredients
Rice:
- 1 cup wild rice and basmati rice combo or any wild rice combo
- 2 1/4 cups water
- 1 teaspoon salt
- 1 tablespoon canola oil
Peppers:
- 6 large orange or red sweet bell peppers with stems
Stuffing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon garlic, finely chopped
- 1/2 cup celery, finely chopped
- 1 cup sweet onion, finely chopped
- 1 cup carrot, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1- 14.5 ounce can whole tomatoes, drained and crushed by hand
- 1/2 cup sauvignon blanc wine
- 1 tablespoon dry dill
- 1 teaspoon sriracha hot sauce
- 2 teaspoons herbed salt (available @ Dirk's)
- 1 pound bay scallops (or cut large scallops in quarters)
Directions
Rice:
- Put all ingredients in pot with tight fitting lid. Bring to a boil without lid, reduce heat to low, put lid on to cook for 15 minutes. remove from heat.
Peppers:
- Halve lengthwise keeping stems intact, remove seeds.
- Steam in steamer basket for 8 minutes. You may have to do 2 or 3 batches depending on the size of your steamer.
Stuffing:
- Preheat oven to 350 degrees. While rice cooks, saute veggies in evoo about 5 minutes medium high temperature. Add salt, pepper, tomatoes, and wine. Bring temperature up to high to reduce and thicken liquid, about 2 minutes. Remove from heat, add dill and sriracha, combine with rice.Season scallops with herb salt. Combine with rice mixture. Stuff peppers. Bake 40 minutes. Top with shrimp gravy.
- Serves 6 people. Enjoy!
Dirk's
Fish and Gourmet Shop © 2009  |