Garlic Shrimp-Stuffed Sweet
Mini Peppers au Gratin
½ cup butter
5 garlic cloves, ;nely diced
¼ white onion, diced
2 fresh serrano peppers,
½ pound raw shrimp,
peeled and diced
Salt and pepper
½ cup olive oil, as needed
15-20 Royal Flavor*
mini bell peppers
½ pound Monterey Jack
Preheat oven to 350°F.
Melt butter over medium heat in a large skillet.
Add garlic, onions and serrano peppers; sauté until
the 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 the heat.
Heat oil slowly in a frying pan to 300°F (keep the
temperature below 350°F to prevent bitterness).
Add salt and pepper to taste. Fry the peppers until
tender and then place on paper towels to absorb
the excess oil.
Make a small cut along the side of each pepper and
remove the seeds. Stu; with the shrimp mixture.
Place the stu;ed peppers in a lightly oiled pan. Top
with grated cheese.
Bake for 10 minutes, or until the cheese is lightly
browned. Let stand for a few minutes and serve
warm. Makes 10-12 servings.
* Brands may vary by region; substitute a similar product.
Lavash Party Bites
Kirkland Signature/Lavash Flatbread Chips
½ cup ;ne- or medium-grain bulgur wheat
2-3 cups fresh parsley
leaves (about 2 bunches),
4 medium green onions,
2 medium tomatoes (about
12 ounces), cored, seeded
and cut in medium dice
1 teaspoon olive oil
;⁄; cup fresh lemon juice
( 2-3 lemons)
Kirkland Signature lavash
chips, for serving
Soak bulgur in 2 cups warm water for 1-1½ hours.
If you do not have much time, heat it in the
microwave for 2 minutes.
Squeeze out excess water from the bulgur, rinse in
cold water to chill, and transfer to a medium bowl.
Add parsley, green onions and tomatoes.
Sprinkle with oil and lemon juice. Add salt to taste
and mix all the ingredients together with a spoon
to make tabbouleh.
Spread a small amount of hummus on each lavash
chip, then top with a small amount of tabbouleh.
Makes 6-8 servings.
Appetizers & Beverages 37