New Orleans Shrimp Stuffed Poblano Peppers
This is a new recipe I have been playing around with, most stuff peppers are usually meat based and II did create a Veggie stuffed recipe back in February, but I though why not try a seafood stuffed pepper. I originally tried using a 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 "Chili Pepper Madness" blog, mine turned out to dark to use.
1 ½ lbs. 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 un-bleached flour
1 tablespoon of fresh oregano, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon adobe powder
Handful of fresh Italian Parsley, chopped and stems removed
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, length wise and place on 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.