Shrimp-Stuffed Vegetables
- Vegetable recipes
- Gluten free
- Lactose free
- Low calorie
Ingredients
- 1 lb (500 g) peeled deveined shrimp
- 3 oz (90 g) ground pork (1/3 cup/75 mL), optional
- 1 egg
- 1/3 cup (75 mL) finely chopped coriander
- 1 tbsp (15 mL) cornstarch
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) white pepper
- 3 green onions, finely sliced
- 1 hot pepper, seeded and minced
- 1 small stalk celery, minced
- 1 each green and red sweet pepper
- 2 small Italian or Asian eggplants and/or zucchini
- 6 large white mushroom caps
Preparation
With side of knife, smash each shrimp to pulp; place in large bowl. Add pork (if using), egg, coriander, cornstarch, salt, pepper, onions, hot pepper and celery; with wooden spoon, beat well in one direction only until sticky.
Quarter each sweet pepper lengthwise, then cut quarters in half crosswise. Cut eggplant into 1/4-inch/5 mm slices. Trim bottom quarter from each mushroom cap (save for stockpot).
Spread about 1 tbsp/15 mL of the shrimp mixture onto inside of each pepper piece, one side of each eggplant slice and underside of each mushroom cap; arrange on heatproof plates.
In batches, place plate in steamer; steam, covered, over high heat until mixture is cooked through to pink and vegetables are tender-crisp, 15 to 18 minutes.
Makes 4 to 6 servings.
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