Fish & Seafood

Shrimp Stuffed Poblanos

You may know poblano peppers for famous Mexican dishes such as chiles rellenos which are stuffed with cheese and deep fried

Poblano peppers are chilis that have a taste somewhere between a bell pepper and a jalapeno

Though typically mild be aware that every so often you may come across one with some heat

The dried version of the pepper is called an ancho chile and are found in a variety of Mexican cooking including Moles


We decided to make our own Mexican inspired open faced stuffed poblano with shrimp

We are starting with 8 poblano peppers

Preheat your oven to 400 F

Since we are stuffing these with shrimp, I want to par roast the peppers first to avoid overcooking the shrimp when we add in the stuffing

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 Cut them in half and remove the seeds and ribs

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Place on a sheet pan and roast them for about 15 minutes

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Remove from the oven and set aside

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Next, I have 2 pounds of peeled and deveined shrimp

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Place the shrimp in a large bowl

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Season these with 1 tablespoon of paprika, and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

Toss to coat

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Heat 2 tablespoons of olive oil over medium heat and add the shrimp in

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Cook the shrimp for around 2 minutes per side

They don’t have to be completely cooked because they are going to bake in the peppers

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Remove the shrimp and set aside

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Next we’ll need 1 chopped red bell pepper, 1 chopped onion, 4 chopped garlic cloves, 2 cups of corn kernels (frozen corn also works) and 8 ounces of shredded cheddar

You will need another 4-6 ounces of cheese to top the peppers

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Heat 2 tablespoons of olive oil to the pan you cooked the shrimp and place over medium heat

Add the onions, peppers and garlic to the pan, season with a pinch of salt and pepper

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Cook 6-8 minutes until the vegetables start to soften

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Add in the corn

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Cook 2-4 minutes

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Cut the shrimp in half or thirds depending on the size

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Place the shrimp into a large bowl

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Add the veggies in

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Add in the 8 ounces of cheese

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Mix to combine

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Now it’s time to stuff our peppers

Spoon 2-3 tablespoons per pepper depending on the size

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Once you make a first pass come back and top each pepper off until you have used up the mixture

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Sprinkle the remaining 4-6 ounces of cheese over the peppers

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Place in a 400 F preheated oven for 8-10 minutes, then turn the oven up to broil and cook 1-2 minutes more or until the cheese is bubbly

Keep an eye on them

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Sprinkle with some fresh cilantro and dig in!!

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Enjoy!!!

Simply Sundays! ~ Shrimp Stuffed Poblanos

  • Servings: 16 halves
  • Difficulty: Medium
  • Print

Ingredients

8 poblano peppers

2 pounds of peeled and deveined shrimp

1 tablespoon of paprika

1 teaspoon each of kosher salt, ground black pepper, garlic powder and onion powder

1 chopped red bell pepper

1 chopped onion

4 chopped garlic cloves

2 cups of corn kernels

12 ounces of cheddar cheese (8 for the shrimp mixture, 4 for topping the peppers)

4 tablespoons of olive oil divided

Fresh chopped cilantro for serving (optional)

Directions

Preheat your oven to 400 F.  Cut the poblano peppers in half and remove the seeds and ribs. Place on a sheet pan and par roast them for about 15 minutes.  Remove from the oven and set aside

Season 2 pounds of peeled and deveined shrimp with 1 tablespoon of paprika, 1 teaspoon of kosher salt, 1 teaspoon ground black pepper, 1 teaspoon of garlic powder and 1 teaspoon of onion powder.  Heat 2 tablespoons of olive oil over medium heat and cook the shrimp for around 2 minutes per side, remove them and set aside

Add 2 tablespoons of olive oil to the same pan and add the the chopped onion, pepper and garlic.  Sprinkle with a pinch of salt and pepper and cook 6-8 minutes until the vegetables start to soften.  Add in 2 cups of corn kernels and cook for 2-4 more minutes

Cut the shrimp in half or thirds depending on the size.  Place the shrimp into a large bowl.  Add the veggies in.  Add in the 8 ounces of cheese.  Mix to combine

Spoon 2-3 tablespoons per pepper depending on the size.  Once you make a first pass come back and top each pepper off until you have used up the mixture.  Top the peppers with the remaining 4-6 ounces of cheese.  Place in a 400 F preheated oven for 8-10 minutes, then turn the oven up to broil and cook 1-2 minutes more or until the cheese is bubbly

Sprinkle with fresh cilantro and serve

Tools used to make this recipe

Architec Carving Board, Gripperwood

Lodge Cast Iron Skillet

Lodge 10.5 Inch Cast Iron Griddle Pan

Mini Prep Glass Bowl

Pyrex Mixing Bowl

Simply Bamboo Maui Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

© Simply Sundays 2016
All rights reserved

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