Shrimp Stuffed Poblano Peppers
Updated: May 10
Let's play with the most popular seafood shrimp. This week, a couple of different uses of the crustacean.
4 poblano peppers, halved lengthwise and seeded
2 tablespoons butter
1/2 cup diced sweet yellow onion
1 pound medium shrimp, peeled, deveined, and roughly chopped
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper
1/4 cup pale ale beer
1 tablespoon fresh lime juice
1/2 teaspoon kosher salt
4 ounces cream cheese, softened
1 1/2 teaspoons Creole seasoning
1/2 cup shredded Monterey Jack cheese, divided
2 teaspoons chopped fresh cilantro
Preheat oven to 350℉. Line a baking sheet with foil, and spray with cooking spray.
Place peppers, cut side down, on prepared pan. Lightly spray peppers with coking spray.. Bake until slightly tender, 8 to 10 minutes.
in a large skillet, melt butter over medium-high heat. Add onion, and cook until tender and translucent, 3 to 4 minutes. Add shrimp, garlic, and red pepper. cook, stirring occasionally, until shrimp are pink and firm, 3 to 4 minutes. Stir in beer, lime juice, and salt. Bring to just below a boil, cook until reduced by 1/3. Remove from heat, and add cream cheese and Creole seasoning, stirring until smooth. Stir in 1/4 cup Monterey Jack cheese and cilantro. Spoon mixture into pepper halves.
Bake until cheese just begins to bubble, 10 to 12 minutes. Increase heat to broil. Sprinkle remaining 1/4 cup Monterey Jack cheese over stuffed peppers. Broil until cheese begins to brown, 2 to 4 minutes. Serve immediately.
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Good Cooking, Good Eating and Good Living!!!