Shrimp Stuffed Poblano Peppers
- Ready In:
- 2 large poblano peppers
- 2 teaspoons olive oil
- 1 cup chopped onion
- 1 jalapeno pepper, chopped (or use a serrano pepper for more heat)
- 2 garlic cloves, chopped
- 8 ounces shrimp, peeled and deveined
- 1 tablespoon cajun seasoning (to taste)
- 4 ounces goat cheese
- 4 ounces shredded manchego cheese
- 10 large basil leaves, shredded
- 1 tablespoon hot pepper sauce (to taste)
- fresh cilantro, chopped for topping
- Roast the poblano peppers in an oven on BROIL, not too close to the heat source for 15 minutes, or until the skins puff up and char. Flip them halfway through to get both sides. Remove from heat, cool slightly, then peel off the skins.
- Slice the poblano peppers in half lengthwise and scoop out the insides. Set onto a large baking dish.
- Add the shrimp to a mixing bowl and coat with 1 teaspoon olive oil. Toss with Cajun seasonings.
- Heat a pan to medium heat and add 1 teaspoon olive oil. Cook the onion and peppers about 5 minutes, softening them up.
- Add the garlic and cook another minute. Scoop the mixture into a large mixing bowl.
- Cook the shrimp in the same pan a couple minutes per side, until cooked through. Cool and chop. Add to the mixing bowl.
- Add cheeses, basil and hot sauce. Mix well.
- Scoop the mixture into the peppers and bake 20-30 minutes at 375 degrees F, to your preference.
- Top with fresh cilantro and serve with extra hot sauce!
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RECIPE SUBMITTED BY
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!