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Remember the stuffed peppers of yesteryear? You know the ones ... green or red bell peppers with ground meat and rice filling, right? Well, these Roasted Shrimp-Stuffed Poblanos take that concept to a whole other universe of stuffed pepper goodness!
First of all, you start with poblano peppers instead of bell peppers and you roast them.
How to roast poblano peppers
- If you have a gas stove, you can do it right on the flame, turning them as they darken.
- You can roast them under the broiler, turning them as needed.
- If the weather permits, the grill is an excellent option!
You want them to be pretty smoky looking ... because then, they'll TASTE smoky, which is exactly what you're going for! Rub some of the skin off with your hands after they cool, or use a paper towel. The flavor will stay, but you won't have the burnt bits.
Next you want to take the seeds out so cut along one side with a sharp knife or a pair of kitchen shears, reach in and grab the seeds and pull them out. Use a small paring knife if needed.
The shrimp stuffing
Then the stuffing ... totally unlike ground meat and rice! Sauté onions, garlic, and jalapeño in a skillet and then add ... wait for it ...
Yup ... shrimp. Lovely, beautiful wild shrimp! No ground beef here. Please check with the Monterrey Bay Aquarium Seafood Watch app to be sure you are buying safe seafood. (Scroll to the bottom of their page to download the app.)
I've heard some say that seafood and cheese don't go together. I'm not sure what planet they live on because you guys, when you mix Jack cheese and cream cheese together, then stir it in with the onions and shrimp ... well, there's an unlikely marriage, apparently!
Can I use dairy free cream cheese?
You know it! If you eat dairy free, there are some wonderful options out there. This is not a sponsored post, but I gladly promote Kite Hill! Everyone I've offered it to hasn't had a clue that it isn't dairy! The Jack I used in this recipe isn't dairy free (I'm still on the hunt), but it is raw and organic. Get the best product you can, folks. Your health, not to mention your taste buds, will appreciate your efforts.
Red sauce with a twist ... a roasted pepper one!
And for the sauce ... It's a blend of roasted tomatoes and roasted peppers, both of which you can roast yourself using the same method as the poblanos for the peppers and using the oven for the tomatoes.
However, if you are in a hurry or simply don't want to hassle with home-roasting, the recipe provided gives measurements for store-bought canned ones. Try to find brands that don't have BPA. (Bisphenol A is a chemical with ill effects that is found in hard plastics and the linings of food and drink packaging). Most who don't use BPAs state it clearly on the can so if it's not stated, you can assume that it has BPAs.
After you've blended the peppers and tomatoes, you can ladle it all in a casserole dish that will hold all of the peppers. OR you can do what I enjoy doing and use individual baking dishes so each person has their own. If you have a family with small children, it would be dangerous because they are served straight from the oven, but it would be an elegant option for an adult dinner party.
Divide the shrimp mixture between the peppers and set them on the sauce.
Bake at 350 degrees for about 40 minutes or until the sauce is bubbling and the cheese is browning.
Garnish the Roasted Shrimp-Stuffed Poblanos with red onion, sliced jalapenos, and cilantro.
Other recipes you might like:
- Salmon with Tomato-Basil Sauce
- Roast Chicken with Sun-dried Tomato Cream Sauce
- Firecracker Shrimp
- Chicken Corn Chowder
If you try this recipe and enjoy it, please leave a comment below and a star rating. Also, if you are on Instagram, post a photo and tag me @tammycirceocheznous so that I can see your delicious dish!
Roasted Shrimp-Stuffed Poblanos
- 1 12-ounce jar roasted red peppers, drained (or the equivalent of home-smoked peppers ... follow the same instructions as for the poblanos.)
- 1 14.5-ounce can fire-roasted tomatoes (or the equivalent of home-roasted tomatoes ... roasted on a grill outdoors or in the oven)
- 6 medium poblano chiles
- 2 Tablespoons olive oil
- 1 onion chopped
- 1 large garlic clove chopped small
- 1 jalapeño chile chopped
- 1 teaspoon coriander seeds crushed
- 1 pound medium shrimp peeled, deveined
- 8 ounces cream cheese at room temperature
- 1 cup shredded Jack cheese
- ½ cup crumbled queso fresco
- 1 cup cilantro sprigs
- A few slivers of red onion for garnish
- Preheat oven to 350°F.
- Grill or broil poblano peppers until they start turning black in spots, turning them often. Let them cool, then cut a slit in the side and scoop out the seeds.
- Whirl red peppers and tomatoes in a food processor until puréed. Season with salt. Pour into a 4-quart baking dish or divide between 6 individual baking dishes. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, jalapeño, and coriander seeds. Cook until softened, about 5 minutes. Add shrimp and salt to season. Cook until shrimp starts to turn pink, about 2 minutes. Remove from heat.
- Add the cream and Jack cheeses to the shrimp and spoon the mixture into the poblanos. Set chiles in the baking dish(es). Bake until filling is hot and bubbling, about 40 minutes.
- Garnish with queso fresco, cilantro, and slivers of red onion.
- Bon Appétit!
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