Shrimp Stuffing
| Recipes | 1 qt. | shrimp, peeled and deveined |
| History | 1 Tbsp. | parsley, chopped |
| Profile | 1 | medium bell pepper, finely chopped |
| Flags | 6 | celery stalks, finely chopped |
| Festivals | 6 | medium onions, finely chopped |
| Symbols | 6 | green onions with the white seperated |
| Kaplan | 1 | egg |
| General | 1/2 | loaf of stale French bread |
| Songs | bread crumbs | |
| Home | 2 Tbsp. | oil |
| butter | ||
In a frying pan sauté the onions, bell pepper, white part of the green onion tops, and the celery in oil over low heat for about 40 to 45 minutes. Now add the parsley and the green onion tops. Continue to cook for another 8 to 10 minutes. Next stir in the egg, crumbled French bread, and the shrimp. Cook until the shrimp are done and the moisture is all soaked up by the bread crumbs. Put the mixture in a baking pan and bake for 25 to 30 minutes at 350°. You may freeze the mixture for later use and if you decide to freeze the mixture do not bake it.