Shrimp Stuffed Poblano
Adapted from “Shrimp-Stuffed Poblano Peppers” by Louisiana Cookin.
4 servings
Ingredients
4 poblano peppers, halved lengthwise and seeded
2 tablespoons olive oil
½ teaspoon cumin
2 tablespoons butter
½ cup diced sweet yellow onion
1-pound medium shrimp, peeled, deveined, and thawed
2 cloves garlic, minced
¼ teaspoon crushed red pepper
¼ cup Mexican pale ale
Juice from 1 lime
½ teaspoon, plus 1/8 teaspoon divided
4 oz cream cheese, softened
½ teaspoon smoked paprika
½ teaspoon dried thyme
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
A pinch cayenne
½ cup shredded Monterey Jack cheese, divided
A handful of fresh cilantro, washed, finely chopped, and divided
Directions
Preheat oven to 350 degrees. Line baking sheet with foil or parchment.
Mix olive oil and cumin in a small dish.
Brush olive oil on parchment and on all sides of the peppers.
Place peppers face down on the baking sheet.
Bake 8 to 10 minutes or until lightly tender.
In the meantime, rough cut shrimp and toss with garlic and red pepper. Set aside.
With a hand mixer, combine cream cheese and spices (smoked paprika, dried thyme, garlic powder, onion powder, cayenne, and 1/8 teaspoon of the salt). Set aside.
When the peppers are done remove from the oven to cool.
In a heavy saucepan melt butter over medium-high heat. Add onion and cook until tender, 3-4 minutes. Then add shrimp. Cook, stirring occasionally until shrimp are pink and firm. Stir in beer, lime juice, and ¼ teaspoon salt. Reduce heat and cook until liquid is reduced by 1/3.
Remove from heat and stir in cream cheese, stirring until smooth. Stir in half of the Monterey Jack and half of the cilantro.
On the baking pan, turn the peppers over. Fill peppers with cream cheese mixture. Bake 10 to 12 minutes or until cheese begins to bubble.
Sprinkle remaining cheese over the top, then broil until the cheese begins to brown, 2 to 4 minutes. Remove form oven, garnish with cilantro and serve.
