Shrimp Stuffed Peppers
2014-03-21 13:13:55
Serves 4
Picked up this favorite at a little Mexican restaurant in Palm Dessert. I came right home and re-created their Cream of Poblano Soup and these tasty creatures!
Ingredients
- • 12 yellow wax chile peppers
- • 24 medium shrimp, peeled & deveined
- • 1 teaspoon chili powder
- • ½ teaspoon cumin
- • ¼ teaspoon red pepper
- • ½ teaspoon salt
- • 3 tablespoons orange juice
- • 2 garlic cloves, chopped
- • ¾ cups shredded Mexican cheese blend
- • 2 teaspoons olive oil
- • Sunflower oil for frying chiles
- • lime wedges and cilantro for garnish
Instructions
- Combine chili powder, cumin red pepper and salt in a heavy-duty zip top bag. Add orange juice and shrimp, turning to coat. Seal the bag securely and refrigerate for 15 minutes.
- Meanwhile, cut a small triangle in the peppers, wide near the stem, and clean out the seeds and white ribs. Heat a heavy pot with about ½” Sunflower oil. Add the peppers a few at a time and cook until they are slightly blistered. (Use a screen as they will bubble and pop) Don’t leave them in for too long as you don’t want them to be soggy. Drain on paper towels.
- Heat the broiler. Remove the shrimp from marinade, discarding marinade. Using the same pan that cooked the peppers, discard the Sunflower oil and add olive oil. Saute garlic over medium high heat for 1 minute. Add the shrimp and cook for 3-4 minutes or until they just turn pink. Be careful not to overcook. Remove to a medium bowl and squeeze a little lime over the shrimp. Let cool and roughly chop, returning the shrimp to the bowl.
- Add the cheese to the shrimp bowl and mix together. Place the peppers with the opening facing up on a foil lined sheet pan. Stuff each pepper generously with the shrimp mixture. Place under broiler and cook until they start to brown and bubble on top.
- Serve on a platter. Sprinkle with chopped cilantro and serve with lime wedges and chipotle aioli.
Notes
- Be careful as the oil splatters while frying. Using a splatter screen over the pan is helpful!
- Serve with my Chipotle Aioli Sauce! (recipe indexed under sauces)
Adapted from Fresh Agave - Chiles Agave
Adapted from Fresh Agave - Chiles Agave
Delish-dish blog https://www.delish-dish.com/
Hi I had these also in Palm Desert. The ones I ate had cream cheese and shrimp and on the side for dipping in small bowls mayo, soy sauce and limes.
I make mine with cream cheese and cooked shrimp blended together and then stuff them.