Best Garlic Shrimp Stuffed Sweet Mini Peppers Au Gratin Recipes

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GARLIC AND HERB STUFFED MINI PEPPERS



Garlic and Herb Stuffed Mini Peppers image

These stuffed sweet peppers will become your new go-to-appetizer! Filled with flavorful cheese and topped with bread crumbs, you won't believe how easy they are to put together.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 1h5m

Yield 32

Number Of Ingredients 9

16 mini sweet peppers (red, yellow and orange)
1 package (5.2 oz) Boursin® cheese with garlic and fine herbs, softened
4 oz (from 8-oz package) cream cheese, softened
1/8 teaspoon ground red pepper (cayenne)
1/2 cup Progresso™ plain panko crispy bread crumbs
2 tablespoons butter, melted
1/8 teaspoon black pepper
1/2 cup finely shredded Parmesan cheese (2 oz)
2 tablespoons chopped fresh chives

Steps:

  • Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray.
  • Cut each sweet pepper in half lengthwise, leaving stems intact. Remove seeds and membranes. Place halved sweet peppers on pan, cut sides up.
  • In small bowl, mix Boursin™ cheese, cream cheese and ground red pepper with spoon until well blended. Place cheese mixture in small resealable food-storage plastic bag. Cut 1/2 inch off 1 corner of bag. Pipe mixture evenly among pepper halves, about 2 teaspoons for each pepper.
  • In another small bowl, mix bread crumbs, melted butter and pepper. Sprinkle each pepper half with about 1/2 teaspoon bread crumb mixture; gently press into cheese mixture.
  • Bake 15 minutes. Remove from oven, and sprinkle about 1/2 teaspoon Parmesan cheese on each pepper. Return to oven; bake 5 to 8 minutes or until tops are brown and cheese is melted. Let stand 10 minutes before serving. Top with chives. Serve warm.

Nutrition Facts : Calories 60, Carbohydrate 4 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

SHRIMP AU GRATIN



Shrimp Au Gratin image

Rich, creamy, cheesy, and buttery, this shrimp au gratin is definitely not a recipe to try if you're watching calories. But, oh my, it's delicious! Super simple to make, it's impressive when presented. The sauce just melts in your mouth and Panko crumbs on top add a nice crunchy texture. Simply divine.

Provided by Mikekey *

Categories     Seafood

Time 50m

Number Of Ingredients 19

1/4 tsp Italian seasoning
1/8 tsp cayenne pepper
1/4 tsp garlic powder
1/8 tsp ground black pepper
1/4 tsp salt
1 Tbsp olive oil
3 Tbsp unsalted butter
1/8 c minced shallot
3/4 tsp minced garlic
3/4 lb medium shrimp, peeled and deveined, tails removed (about 24)
1 Tbsp chopped chives
1 Tbsp all-purpose flour (plus 1 teaspoon more)
1 c milk
1/3 c heavy cream
1 tsp lemon juice
1 c shredded Monterey Jack cheese
1/2 c shredded Parmesan cheese
1/2 c Panko bread crumbs
cooking spray

Steps:

  • 1. Preheat oven to 400F. Lightly spray a quiche pan with non-stick cooking spray.
  • 2. In a large skillet, heat the oil and 2 tablespoons of the butter over medium-high heat. Add the shallots and garlic and saute for 1 minute. Stir in the seasoning mix. Add shrimp and cook until just turning pink (shrimp will finish cooking in the oven), about 2 minutes. Stir in the chives. Remove mixture from pan into the prepared quiche pan.
  • 3. Add remaining tablespoon butter to pan and when melted, whisk in flour. Do not allow flour to brown. Whisk in the milk and cream and cook, whisking constantly, until mixture begins to thicken, 5 minutes. Add lemon juice and 1/2 cup of the jack cheese.
  • 4. Remove from heat and spoon sauce evenly over shrimp.
  • 5. Sprinkle remaining cheeses over top and then sprinkle Panko evenly over that. LIGHTLY spray Panko with cooking spray to help brown.
  • 6. Place in oven and bake 15 minutes or until brown and bubbly. Serve over rice or pasta.

GARLIC SHRIMP-STUFFED SWEET MINI PEPPERS RECIPE



Garlic Shrimp-Stuffed Sweet Mini Peppers Recipe image

Provided by nicla91

Number Of Ingredients 8

1/2 cup butter
5 garlic cloves, finely diced
2 fresh serrano peppers, finely diced
1/2 pound raw shrimp, peeled and diced
Salt and pepper
1/2 cup olive oil, as needed
15 to 20 royal flavor mini bell peppers
1/2 pound monterey jack cheese, grated

Steps:

  • Preheat oven to 350F Melt butter over medium heat in a large skillet. Add garlic, onions and serrano peppers;saute until onions are translucent. Add diced shrimp to the skillet and cook until the shrimp is opaque. Season to taste with salt and pepper. Remove from heat. Heat oil slowly in a frying pan to 300F (keep the temperature below 350F to prevent bitterness). Add salt and pepper to taste. Fry the peppers until tender and then place on paper towels to absorb excess oil. Make a small cut along the side of each pepper and remove the seeds. Stuff with the shrimp mixture. Place the stuffed peppers in a lightly oiled pan. Top with grated cheese. Bake for 10 minutes, or until cheese is lightly browned. let stand for a few minutes and serve warm.

SHRIMP AU GRATIN



Shrimp au Gratin image

A unique way to eating shrimp, it's au gratin. Try it over grilled veggies and it's even better. It's very filling and appetizing. You can serve the shrimp au gratin on top of some of your favorite grilled vegetables, like portobello mushrooms.

Provided by IMANKAY

Categories     Seafood     Shellfish     Shrimp

Time 55m

Yield 4

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil, or to taste
1 tablespoon butter
2 tablespoons all-purpose flour
2 cups milk
1 pinch ground nutmeg
salt to taste
30 uncooked medium shrimp, peeled and deveined
4 teaspoons Italian seasoning, divided
1 cup shredded Cheddar cheese
1 shallot, thinly sliced
1 tablespoon chopped fresh parsley, or to taste
½ cup dry bread crumbs
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat oil and butter in a skillet over medium-high heat until butter melts. Reduce heat to medium, whisk in flour, and stir until a thick paste forms, about 5 minutes. Gradually whisk in milk and bring to a simmer. Cook and stir until the sauce is thick and smooth, 5 to 10 minutes. Season with nutmeg and salt.
  • Place shrimp in a casserole dish and coat with 3 teaspoons Italian seasoning and salt to taste. Cover with sauce and sprinkle Cheddar cheese on top. Add shallot, remaining Italian seasoning, and parsley. Top with bread crumbs, followed by Parmesan cheese.
  • Bake in the preheated oven until crisp, about 25 minutes.

Nutrition Facts : Calories 439.6 calories, Carbohydrate 22.5 g, Cholesterol 176.5 mg, Fat 24.6 g, Fiber 1.5 g, Protein 31.4 g, SaturatedFat 13.3 g, Sodium 708.5 mg, Sugar 7.4 g

SHEET-PAN SHRIMP GRATIN



Sheet-Pan Shrimp Gratin image

The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there's more of it. Flaky panko bread crumbs - with a sprinkling of mozzarella and Gruyère - form a crisp, almost chiplike topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence. The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.

Provided by Eric Kim

Categories     dinner, seafood, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1/2 pound peeled, deveined shrimp, tails removed, shrimp cut into 1/2-inch pieces
1 medium zucchini or yellow squash, thinly sliced crosswise into coins
3 1/2 ounces fresh shiitake mushrooms, tough stems removed, caps thinly sliced
1 large shallot, thinly sliced
2 large garlic cloves, finely grated
1 teaspoon sweet paprika
1/4 to 1/2 teaspoon red-pepper flakes
3/4 teaspoon herbes de Provence
Kosher salt (Diamond Crystal) and black pepper
3 tablespoons olive oil
1 cup panko bread crumbs
1/2 cup heavy cream
1/2 cup shredded low-moisture mozzarella
1/4 cup finely grated Gruyère
1 lemon, cut into wedges

Steps:

  • Heat oven to 425 degrees.
  • In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
  • In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
  • Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.

CRAB-AND-CHEESE-STUFFED MINI PEPPERS



Crab-and-Cheese-Stuffed Mini Peppers image

Sweet crab, creamy cheese and crunchy mini peppers come together for a super simple appetizer that will be a guaranteed crowd pleaser at your next event.

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 5

12 to 14 sweet mini peppers
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 ounces flavored cream cheese (such as scallion, chive and onion or garlic and herb), at room temperature
8 ounces fresh lump or jumbo lump crabmeat, picked over for shells and cartilage

Steps:

  • Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
  • Cut the peppers lengthwise and remove the stems, seeds and ribs. If needed, trim a small amount off the bottom of each pepper half so that it will lie flat when cut-side up (making them steady is important so the filling stays intact during baking). Chop the trimmings into small pieces and set aside.
  • Toss the pepper halves in a medium bowl with the olive oil, 1/2 teaspoon salt and several grinds of black pepper. Set aside.
  • Stir together the softened cream cheese and reserved pepper trimmings in another medium bowl until smooth. Gently fold in the crabmeat and season with salt and pepper.
  • Fill each pepper half with about 1 tablespoon of the crab mixture so it comes over the top of the pepper slightly. Place on the prepared baking sheet and bake until the filling is beginning to brown, about 18 minutes. Serve warm.

BAKED SEAFOOD AU GRATIN



Baked Seafood Au Gratin image

This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.

Provided by HYBRID101

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 1h20m

Yield 8

Number Of Ingredients 17

1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
½ pound small scallops
½ pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
½ cup grated Parmesan cheese

Steps:

  • In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
  • In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
  • In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
  • Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.

Nutrition Facts : Calories 565.8 calories, Carbohydrate 20.4 g, Cholesterol 233.3 mg, Fat 34.2 g, Fiber 0.9 g, Protein 42.8 g, SaturatedFat 20.6 g, Sodium 858.9 mg, Sugar 5.5 g

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