Chinese-inspired · FROM THE FDR RECIPES KITCHEN

Steamed shrimp-stuffed peppers

Name: Steamed shrimp-stuffed peppers
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese-inspired
Ingredients: 6 oz (170 g) peeled raw shrimp, finely chopped; 2 tbsp Chinese rice wine or dry sherry; 1 tbsp cornstarch; 10 canned water chestnuts, drained and finely chopped; 1 scallion, finely sliced; 3 small green bell peppers; A pinch of salt, optional

Small bell-pepper pieces hold a spoonful of shrimp and crunchy water chestnuts. Keep the pieces shallow so the filling cooks through evenly.

Steamer40 minServes 4

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Steamed shrimp-stuffed peppers — Serving photograph from the FDR Recipes archive. Our edited version may differ.

Make it at home.

Ingredients

6 oz (170 g) peeled raw shrimp, finely chopped
2 tbsp Chinese rice wine or dry sherry
1 tbsp cornstarch
10 canned water chestnuts, drained and finely chopped
1 scallion, finely sliced
3 small green bell peppers
A pinch of salt, optional

Step by step

Step 1
Mix the chopped shrimp with the rice wine and refrigerate for 15 minutes. Drain off excess liquid.
Step 2
Stir in cornstarch, water chestnuts and scallion. Add a little salt if desired.
Step 3
Remove the pepper cores and seeds. Cut the walls into broad pieces with enough curve to hold a small mound of filling.
Step 4
Arrange the filled pieces on a heatproof plate that fits your steamer. Steam over boiling water for 10–15 minutes, until the shrimp filling is opaque and reaches 145°F (63°C).
Step 5
Lift the plate out carefully and serve warm.

Kitchen guide: What a recipe calorie number can—and cannot—tell you

About this recipe

Adapted from archive recipe 753 with a defined appetizer yield and a temperature check. The amount of wine used for the short marinade is reduced.

Edited for PotusPlate, October 2026. This home adaptation has not yet been kitchen-tested. The archive photograph illustrates the earlier version.

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