2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carry many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....
 
 













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