ROASTED SHRIMP STUFFED POBLANO PEPPERS
Baby shrimp are widely available frozen and precooked, so keep a couple of bags in the freezer for a versatile ingredient for a variety of meals. Mildly spicy with a creamy filling and a crunchy golden cheese topping, these peppers are sure to become a summer classic.
Provided by Candid Appetite
Categories Pescatarian Nut-Free Spicy Weekend Project Gluten-Free Egg-Free Soy-Free Blender Food Processor Fish-Free Peanut-Free Tree Nut-Free Grain-Free Sugar-Free Oven Stove
Time 1h50m
Yield 6
Number Of Ingredients 17
Steps:
- Shred the Monterey Jack Cheese (1 cup). Crumble the Queso Fresco (1/4 cup). Soften the Cream Cheese (8 ounce). Chop the Yellow Onion (1) and Garlic (2 clove).
- Deseed and mince the Jalapeño Pepper (1). Peel and devein the Shrimp (1 pound).
- Place the Red Bell Pepper (3) on a baking sheet lined with foil paper. Place under the broiler and char the skins, turning often to evenly blacken. About 8 to 10 minutes. Remove from the oven and transfer the peppers to a bowl.
- Cover the bowl with plastic wrap and allowthe peppers to cool completely. Once cooled, transfer them to a cutting board. Remove the stems and seeds. Using the blade of your knife to scrape off the charred skin.
- In a food processor or blender, combine the roasted peppers, Canned Fire Roasted Diced Tomatoes (14 ounce), Salt (1 teaspoon), Freshly Ground Black Pepper (1 teaspoon), Garlic Powder (1/2 teaspoon), and Ground Cumin (1/2 teaspoon).
- Purée until completely smooth. Set aside and reserve for later.
- Char the Poblano Pepper (6) directly over an open flame on your stove. Once the poblanos are charred all around, transfer to a plate or dish and allow to cool completely, uncovered.
- Once cool, carefully remove the skin by scraping the outside with the blade of your knife. Remove the seeds from the poblano peppers (keeping the stems in tact) by making a slit down the middle and scooping out the seeds. Set peppers aside.
- Preheat oven to 350 degrees F (180 degrees C).
- Heat a skillet over medium heat. When hot add Olive Oil (2 tablespoon). Add the chopped onion, garlic, and jalapeno pepper. Sauté for 5 minutes until veggies are soft. Season with Salt (1/2 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), and Ground Coriander (3/4 teaspoon).
- Add the shrimp and stir. Cook until the shrimp turn pink and are no longer opaque. Be careful not to over cook them. Turn off the flame and remove the pan from the stove. Allow to cool slightly.
- In a large bowl, combine the softened cream cheese, monterey jack cheese, and cooked shrimp. Stir until smooth and well combined. Stuff the medium poblano peppers with the cheese-shrimp mixture, dividing the filling evenly between them.
- Spoon the red bell peppers sauce onto the bottom of a 9×13 inch baking dish or 6 individual serving dishes. Place the stuffed peppers on top of the sauce. Bake for 40 minutes on a baking sheet lined with foil to catch any drippings.
- The cheese should be bubbly, and the tops golden brown. Remove from oven and top with crumbled queso fresco and Fresh Cilantro (1/4 cup). Serve right away. Enjoy!
Nutrition Facts : Calories 72 calories, Protein 4.7 g, Fat 4.8 g, Carbohydrate 3.0 g, Fiber 0.8 g, Sugar 1.9 g, Sodium 196.0 mg, SaturatedFat 2.4 g, TransFat 0.1 g, Cholesterol 31.5 mg, UnsaturatedFat 1.9 g
SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
SHRIMP STUFFED POBLANO PEPPERS
I read somewhere that Americans seem to love any type of stuffed food. This recipe is poblano peppers stuffed with shrimp and cheese.
Provided by threeovens
Categories < 30 Mins
Time 26m
Yield 8 stuffed peppers, 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut the tops off the poblano peppers and reserve; remove seeds.
- Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
- Cook shrimp in the skillet for 3 minutes; remove and set aside.
- Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
- Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
- Whisk in half and half.
- Whisk in 1/2 cup of milk; cook 1 minute.
- Remove skillet from heat and add 1/4 teaspoon salt and cheese.
- Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
- Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
- Stir 1/4 cup of milk into cheese still in skillet to thin out.
- Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
- Top with 2 stuffed peppers, with tops, on each plate.
- Serve warm or room temperature.
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- Cut bell pepper in half lengthwise; discard seeds and membranes. Place bell pepper halves, skin sides up, and whole poblanos on a foil-lined baking sheet. Broil 10 minutes or until blackened, turning poblanos to blacken all sides. Place peppers in a zip-top plastic bag; seal. Let stand 10 minutes. Peel. Finely chop bell peppers. Cut tops crosswise from poblanos; remove seeds.
- Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt. Add shrimp to pan; cook 3 minutes or until done. Remove from pan.
- Add garlic to pan; sauté 30 seconds, stirring constantly. Sprinkle with flour and ground red pepper; cook 1 minute. Slowly add half-and-half, stirring with a whisk. Stir in 1/2 cup milk; cook 1 minute, stirring constantly. Remove from heat; let stand 2 minutes. Add cheese and 1/4 teaspoon salt, stirring until smooth. Place 1/3 cup cheese mixture in a large bowl; reserve remaining cheese mixture. Add bell pepper, shrimp mixture, cilantro, and juice to 1/3 cup cheese mixture in bowl; toss to coat. Stir 1/4 cup fat-free milk into reserved cheese mixture. Spoon 3 tablespoons cheese sauce onto each of 4 plates. Spoon 6 tablespoons shrimp mixture into each poblano. Place 2 stuffed poblanos and two tops on each plate.
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