Best Roasted Shrimp Stuffed Poblanos Recipe 445 Recipes

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ROASTED POBLANOS WITH CREAMY SHRIMP STUFFING



Roasted Poblanos with Creamy Shrimp Stuffing image

Baby shrimp are widely available frozen and precooked, so keep a couple of bags in the freezer for a versatile ingredient for a variety of meals. Mildly spicy with a creamy filling and a crunchy golden cheese topping, these peppers are sure to become a summer classic.

Time 25m

Yield Serves 6

Number Of Ingredients 9

6 large poblano peppers
1 (12.0-ounce) package frozen precooked baby shrimp, thawed and drained
1/2 cup sour cream
3 green onions, thinly sliced
1/3 cup chopped fresh cilantro
1 teaspoon ground cumin
1/4 teaspoon fine sea salt
1 1/2 cup tomatillo salsa, divided
1/2 cup shredded Monterey Jack cheese

Steps:

  • Move broiler pan about 6 inches away from heating element and preheat broiler.
  • Place poblano peppers on a baking sheet and broil, turning often, until tender and blackened all over, 8 to 10 minutes.
  • Transfer to a large bowl, cover tightly with plastic wrap and set aside to let steam for 10 to 15 minutes.
  • Meanwhile, put shrimp, sour cream, green onions, cilantro, cumin, salt and 1/2 cup of the tomatillo salsa into a large bowl and toss to combine; set aside.
  • Using a paring knife, scrape off and discard skin from peppers.
  • Make one incision down the length of each pepper and carefully remove seeds.
  • Stuff each pepper with some of the shrimp mixture.
  • Pour remaining 1 cup tomatillo salsa into a large baking dish and spread out with a spoon to cover the bottom.
  • Arrange stuffed peppers in dish and top with cheese.
  • Broil until cheese is bubbly and peppers are hot throughout, 5 to 7 minutes. Serve peppers with more tomatillo salsa spooned over the top, if you like.

Nutrition Facts : Calories 220 calories, Fat 9 grams, SaturatedFat 4.5 grams, Cholesterol 135 milligrams, Sodium 340 milligrams, Carbohydrate 16 grams, Protein 21 grams

ROASTED SHRIMP-STUFFED POBLANOS



Roasted Shrimp-Stuffed Poblanos image

Although not fried like the classic version, these easy chiles rellenos are still decadent, thanks to the creamy shrimp and cheese filling. For a vegetarian option, sub canned black beans for the shrimp.

Provided by wp

Time 1h15m

Yield Serves 6

Number Of Ingredients 14

1 jar (12 oz.) roasted red peppers, drained
1 can (14.5 oz.) fire-roasted tomatoes
1 1/2 teaspoons kosher salt, divided
6 medium poblano chiles
2 tablespoons olive oil
1 onion, chopped
1 large garlic clove, minced
1/2 to 1 jalapeño chile, chopped
1 teaspoon coriander seeds, crushed with a pan
1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise
8 ounces cream cheese, at room temperature
1 cup shredded jack cheese
1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
1 cup cilantro sprigs

Steps:

  • Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside.
  • Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool.
  • Slit poblanos and remove seeds as shown at left.
  • Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add shrimp and remaining 1 tsp. salt. Cook until shrimp starts to turn pink, 2 minutes. Transfer to a bowl.
  • Stir cream and jack cheeses into shrimp mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with queso fresco and cilantro.
  • *Find at well-stocked grocery stores and Mexican markets.

Nutrition Facts : Calories 426, Carbohydrate 21, Cholesterol 176, Fat 27, Fiber 5.5, Protein 27, SaturatedFat 12, Sodium 1070

CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE



Cheese- and Shrimp-Stuffed Roasted Poblanos with Red Bell Pepper Sauce image

Categories     Cheese     Pepper     Shellfish     Appetizer     Roast     Christmas     Low Carb     Goat Cheese     Shrimp     Winter     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

8 large poblano chilies* (each about 3 ounces)
8 ounces peeled deveined cooked shrimp, coarsely chopped
2/3 cup soft fresh goat cheese (about 4 ounces), room temperature
1/2 cup (packed) grated Panela cheese or Monterey Jack cheese
1/4 cup chopped red bell pepper
2 tablespoons chopped shallot
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
Red Bell Pepper Sauce
Fresh basil leaves (optional)

Steps:

  • Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
  • Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
  • Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE



Poblano Stuffed with Chorizo, Shrimp and Rice image

Provided by Guy Fieri

Categories     side-dish

Time 1h

Yield 6 stuffed peppers

Number Of Ingredients 15

1 tablespoon oil
1/2 pound Mexican-style chorizo
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 jalapeno, minced
1 red onion, diced
2 tablespoons garlic, minced
1 cup short-grain rice
1 cup low-sodium chicken stock
1/2 cup white wine
1/2 cup water
4 large, fresh poblano chiles
1 pound shrimp, shelled, cut into 1/2-inch pieces
3/4 cup Cheddar, shredded
3/4 cup Jack cheese, shredded

Steps:

  • In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
  • Preheat oven to 400 degrees F.
  • Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
  • When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

STUFFED POBLANO PEPPERS



Stuffed Poblano Peppers image

Is this an accidental tribute dish for Bobby Flay or really one of my favorite new side dishes? The answer is: yes. Both are true. I started stuffing poblano peppers over the summer and found myself making the dish time and time again. Each time the recipe would change a little, grow, evolve. But the ingredients stayed basically the same. Poblanos are known for their heat, but are rarely celebrated for their glorious floral notes and great texture. This dish brings those lesser-known qualities to the forefront. This dish will blow the lid off the sweet potatoes and Brussels sprouts at the holiday table. May as well get rid of the green bean casserole because this is where it's at for Christmas 2015!

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 19

8 ripe Roma tomatoes, halved lengthwise
1/2 cup extra-virgin olive oil
1 tablespoon confectioners' sugar
1 1/2 teaspoons red pepper flakes
Kosher salt
2 tablespoons canola oil
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
6 medium poblano peppers, halved lengthwise, ribs and seeds completely removed
12 sprigs fresh thyme
2 medium red bell peppers, seeded and finely diced
3 large cloves garlic, minced
3 medium yellow onions, finely diced
6 sprigs fresh basil
1 tablespoon red wine vinegar
12 ounces mozzarella, cut into 1-inch cubes
3/4 cup panko breadcrumbs, toasted
1/2 cup finely grated Parmesan
1/2 stick (4 tablespoons) unsalted butter, melted
4 to 5 tablespoons aged balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  • Place the tomato halves flesh-side up in a single layer on the prepared baking sheet. In a medium bowl, whisk together 4 tablespoons of the olive oil, the confectioners' sugar, red pepper flakes and 2 teaspoons salt. Spread the mixture evenly over the tomato halves. Roast the tomatoes until tender, 35 to 40 minutes.
  • Heat a large skillet over high heat and add half of the canola oil. When it begins to smoke lightly, add half of the poblanos and cook to tenderize without making them mushy. Using a slotted spoon, remove the peppers to a baking sheet, cavity-side up. Repeat with the remaining poblanos and canola oil. Season with salt and set aside.
  • In a large skillet, heat the 3 tablespoons of the olive oil and the thyme. As the oil heats, the thyme will fry and become crispy. Use a slotted spoon to remove the thyme sprigs, then season with salt and cool. Add the bell peppers to the same skillet and season with salt. Cook over high heat, stirring with a wooden spoon, until the peppers brown slightly but are still slightly firm, 3 to 5 minutes. Use a slotted spoon to remove the peppers and transfer to a medium bowl. Add the remaining 1 tablespoon olive oil to the skillet, heat until it begins to smoke lightly, and add the garlic and onions. Reduce the heat to medium. Season with salt and cook until the onions are lightly brown and tender, 8 to 10 minutes. Add the onions to the bell peppers.
  • Quarter the oven-dried tomatoes and add to the pepper and onion mix. Chop the basil leaves and stir into the filling along with the red wine vinegar and mozzarella. Pull the thyme leaves off the stems and add to the mixture. Taste for seasoning and adjust if necessary.
  • In a medium bowl, stir together the breadcrumbs, Parmesan and melted butter. Stuff each pepper halfway with the filling, and then top with the breadcrumb mixture.
  • Heat the peppers in the oven to brown the tops, 10 to 12 minutes. Arrange on a platter and drizzle with the balsamic vinegar to serve.

SHRIMP-STUFFED POBLANO PEPPERS



Shrimp-Stuffed Poblano Peppers image

I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 18

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

Steps:

  • Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.

SHRIMP STUFFED POBLANO PEPPERS



Shrimp Stuffed Poblano Peppers image

I read somewhere that Americans seem to love any type of stuffed food. This recipe is poblano peppers stuffed with shrimp and cheese.

Provided by threeovens

Categories     < 30 Mins

Time 26m

Yield 8 stuffed peppers, 4 serving(s)

Number Of Ingredients 13

8 poblano peppers
2 tablespoons olive oil
1 lb medium shrimp, chopped
1/2 teaspoon salt
5 garlic cloves, minced
1 1/2 tablespoons all-purpose flour
1/4 teaspoon cayenne pepper
1/2 cup half-and-half
3/4 cup milk
3/4 cup chihuahua cheese or 3/4 cup monterey jack cheese, grated
1 roasted red pepper, chopped fine
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh lime juice

Steps:

  • Cut the tops off the poblano peppers and reserve; remove seeds.
  • Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
  • Cook shrimp in the skillet for 3 minutes; remove and set aside.
  • Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
  • Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
  • Whisk in half and half.
  • Whisk in 1/2 cup of milk; cook 1 minute.
  • Remove skillet from heat and add 1/4 teaspoon salt and cheese.
  • Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
  • Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
  • Stir 1/4 cup of milk into cheese still in skillet to thin out.
  • Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
  • Top with 2 stuffed peppers, with tops, on each plate.
  • Serve warm or room temperature.

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