Chiles Stuffed With Rice And Shrimp Salad Recipes

SHRIMP STUFFED PEPPERS

Steps:

• Begin by making rice so it can be ready when shrimp sauce is ready.
• Slice 6 red bell peppers in half. Remove ribs and seeds. Rinse peppers. Place them in boiling water to parboil them for about 5 minutes. Remove from water and arrange in a large casserole dish.
• Heat olive oil and butter in a large pot over medium high heat.
• Season shrimp with creole seasoning.
• Add shrimp and saute until shrimp are cooked through about 3 to 5 minutes. (At this point, it may be necessary to discard extra liquid out of the pot. A little liquid is fine to leave. My shrimp were just defrosted so I had a lot of liquid to take out).
• Remove shrimp to a bowl.
• Add a little more oil to pot, and saute onion, green peppers, and garlic. Season with a little more creole seasoning. Saute until onions are clear about 10 minutes.
• Reduce heat to medium low and add diced tomatoes, tomato sauce, cream of mushroom and stir.
• Add shrimp back to sauce and stir.
• Stir in cooked rice. Turn off heat.
• Fill each pepper with a good amount of shrimp mixture.
• Pour about 1//2 cup of water into the bottom of casserole dish (or both dishes if using two). This is to allow the peppers and the rest of the dish to continue to steam a little.
• Cover casserole dish with foil and seal tightly.
• Bake at 350 for 25 minutes.
• Remove from oven. Carefully remove foil (be careful of steam) and top with a little shredded cheese and fresh parsley.

SHRIMP-STUFFED CHILES

Steps:

• Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.
• Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.
• In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.
• Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly.
• On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve.

SHRIMP AND RICE STUFFED BELL PEPPERS

Steps:

• Preheat oven to 375 degrees.
• Cut tops off peppers and remove the seeds and ribs.
• Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
• When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
• Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
• Add bread crumbs and 1/2 the parmesan cheese.
• Stuff peppers graciously and top with the remaining parmesan cheese.
• Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.

KILLER BAJA CHILI RELLENOS MARISCOS (ROASTED POBLANO CHILES STUFFED WITH SEAFOOD AND RICE)

Steps:

• Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
• Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
• While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
• Preheat the oven to 350 degrees F.
• After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with cilantro sprigs.

RAINBOW PEPPERS AND SHRIMP WITH RICE NOODLES

Steps:

• Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes until soft. Drain in a colander. With kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan. Combine the broth, 2 teaspoons of the soy sauce and 1 tablespoon of the rice wine or sherry and sugar in a small bowl. Combine the garlic, 1 tablespoon of the ginger and the minced jalapeño in another bowl. Have all of your ingredients within reach of your wok or pan.
• In a medium bowl, combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry and 1 tablespoon of the ginger. Stir together well. Lightly salt the shrimp and toss with the cornstarch mixture until coated.
• Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates from the surface within a second or two. Add the oil to the sides of the pan and tilt the pan to distribute. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for one minute. Add the shrimp along with any liquid in the bowl, and stir-fry for two to three minutes until pink and opaque. Add the scallions, drained noodles and the broth mixture, and stir-fry for one to two minutes until the noodles are just tender. Add the cilantro and stir-fry for another 30 seconds. Stir in the sesame oil, remove from the heat and serve, with more soy sauce if desired.

CHILES STUFFED WITH RICE AND SHRIMP SALAD

Steps:

• 1. Prepare chiles. Then, using a small sharp knife, cut a slit lengthwise from the stem end to within 1 inch of the tip of each chile. Keep the stems intact. Make a short crosswise cut at the top of the lengthwise cut, to form a "T" and carefully cut out the seed pod. Rinse the chiles under running water to wash out the remaining seeds. Pat the chiles dry with paper towels. Cover and refrigerate. 2. Prepare the rice salad, but do not include the radishes, olives, or lettuce. Cover the salad and refrigerate. 3. Put the shrimp into a large bowl. Add the oil, red pepper, Worcestershire, and salt. Let stand about 20 minutes. Heat a large nonstick skillet over medium heat and cook the shrimp, turning, until curled and cooked through, 5 to 6 minutes. Transfer the shrimp to a bowl. When cool enough to handle, set aside 12 whole shrimp for the final presentation. Cut the rest of the shrimp into 1/2-inch pieces. Mix the small shrimp pieces with the rice salad. 4. To assemble, stuff each chile with about 1/2 cup of the rice and shrimp salad. Reshape the chiles to their original form with the opening on top showing some of the filling. Place the stuffed chiles in the center of 4 serving plates. Spoon the remaining rice along one side of each chile, but do not cover any of the green. Garnish each plate with the diced tomatoes. Drizzle the tops of the chiles with sour cream. Place 3 of the reserved whole shrimp on top of each stuffed chile. Serve cold. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SHRIMP SALAD WITH RICE

Steps:

• Split each shrimp lengthwise.
• In a large bowl, combine shrimp, rice, celery, olives, green pepper, pimento and onion.
• Cover the mixture and chill for at least 30 minutes.
• Just before serving, stir together salt, pepper, and mayonnaise and toss with the shrimp mixture.
• Spoon the mixture on top of the lettuce
• Garnish with the tomato wedges and any leftover shrimp.
• Serve with the French dressing.

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.