New Orleans Shrimp Stuffed Poblano Peppers
Updated: May 28
This is a new recipe I have been playing around with, most stuff peppers are usually meat-based and I did create a Veggie stuffed recipe back in February, but I thought why not try a seafood stuffed pepper. I originally tried using bell pepper, but I always loved Chile Relleno with the beans, cheese, and rice and the Poblano pepper has an earthy spicy flavor. I have tried a recipe I found on the Blog, “Chili Pepper Madness” and I was great but want to go back and marry the Chile Relleno and the Cajun Shrimp that Mike Had created. Here is my take on the recipe – enjoy
Note: Photo is from the "Chili Pepper Madness" blog, mine turned out too dark to use.
1 ½ lb. shrimp, cleaned, deveined and diced
5 large poblano peppers, 1 pepper diced and seeded
1 can black beans, rinsed
2 stalks of celery, chopped
1 large red onion, chopped
1 cup Queso Roncal, grated
1 cup Brebisrouse d’Argental or you can use the sheep brie at Trader Joe’s
1 cup homemade seafood stock, unsalted
2 tablespoons unsalted butter
2 tablespoons of unbleached flour
1 tablespoon of fresh oregano, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon adobe powder
A handful of fresh Italian Parsley, chopped and stems removed
A handful of fresh cilantro, chopped and stems removed
Red pepper flakes to taste
Salt and Pepper to taste
Preheat oven to 375 degrees
Line a baking sheet with parchment paper.
Whisk together the flour and the 3 dried spices and set aside.
Cut 4 of the poblano peppers in half, lengthwise, and place on the baking sheet.
In a skillet placed over medium-high heat, place butter and a drizzle of oil, whisk to combine, once shimmering add celery, onion and pepper and sauté until soft. Now add the flour spice mixture and sauté for an additional minute or two, whisking the entire time. Next, reduce heat and pour in the seafood stock, season and sauté until thick, about 10 minutes. Add fresh oregano, and half the parsley and cilantro, stir, taste for seasoning, adjust as needed with red pepper flakes, salt, and pepper, add the shrimp, toss shrimp to coat in the sauce, remove from heat, cover and let stand for 10 minutes.
In a bowl place black beans, cheese, and the balance of the herbs. Using a slotted spoon, remove shrimp from the skillet and add to the bowl with the cheeses and beans, toss to combine. Keep the sauce that the shrimp cooked in as a dipping sauce or to drizzle on top before serving.
Now fill the poblano pepper with the shrimp mixture and bake for 30 minutes, or until golden brown on top and the poblanos are soft, but not too soft. Remove and let rest for 10 minutes before serving – Enjoy.