A filling of tender shrimp, sweet corn and creamy cheddar cheese stuffed and baked in roasted poblanos
So what are poblano peppers?
Poblanos 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
In fact poblanos are the peppers used in a more known Mexican dish called chiles rellenos which are stuffed with cheese and deep fried
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
Cut them in half and remove the seeds and ribs
Place on a sheet pan and roast them for about 15 minutes
Remove from the oven and set aside
Next, I have 2 pounds of peeled and deveined shrimp
Place the shrimp in a large bowl
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
Heat 2 tablespoons of olive oil over medium heat and add the shrimp in
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
Remove the shrimp and set aside
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
Add 2 tablespoons of olive oil to the pan you cooked the shrimp in and place over medium heat
Add the onions, peppers and garlic to the pan, season with a pinch of salt and pepper
Cook 6-8 minutes until the vegetables start to soften
Add in the corn
Cook 2-4 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
Now it’s time to stuff our peppers
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
Sprinkle the remaining 4-6 ounces of cheese over the peppers
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
Sprinkle with some fresh cilantro and dig in!!
Enjoy!!!
Simply Sundays! ~ Shrimp Stuffed Poblanos
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 the peeled and deveined shrimp with 1 tablespoon of paprika and 1 teaspoon each of kosher salt, ground black pepper, garlic powder and 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 in 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 10.5 Inch Cast Iron Griddle Pan
Simply Bamboo Maui Bamboo Cutting Board
Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece
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