Shrimp Stuffed Poblanos Recipes

ROASTED POBLANOS WITH CREAMY SHRIMP STUFFING

Steps:

• Move broiler pan about 6 inches away from heating element and preheat broiler.
• Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes.
• Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.
• Meanwhile, put shrimp, sour cream, green onions, cilantro, cumin, salt and 1/2 cup of the tomatillo salsa into a large bowl and toss to combine; set aside.
• Using a paring knife, scrape off and discard skin from peppers.
• Make one incision down the length of each pepper and carefully remove seeds.
• Stuff each pepper with some of the shrimp mixture.
• Pour remaining 1 cup tomatillo salsa into a large baking dish and spread out with a spoon to cover the bottom.
• Arrange stuffed peppers in dish and top with cheese.
• Broil until cheese is bubbly and peppers are hot throughout, 5 to 7 minutes. Serve peppers with more tomatillo salsa spooned over the top, if you like.

CAJUN SHRIMP STUFFED POBLANO PEPPERS - RECIPE

Steps:

• Roast the poblano peppers in an oven on BROIL, not too close to the heat source for 15 minutes, or until the skins puff up and char. FLip them halfway through to get both sides. Remove from heat, cool slightly, then peel off the skins.
• Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
• Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.
• Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up.
• Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl.
• Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Into a mixing bowl they go.
• Add cheeses, basil and hot sauce (if using). Mix well.
• Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.
• Top with fresh cilantro, spicy chili flakes, and serve with extra hot sauce! Serves 2.

CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE

Steps:

• Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
• Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
• Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
• Preheat oven to 400 degrees F.
• Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
• When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

SHRIMP-STUFFED POBLANO PEPPERS

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.

SHRIMP STUFFED POBLANO PEPPERS

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.