Deconstructed Shrimp Stuffed Poblano Peppers
Big beautiful wild shrimp sautéed with vegetables and spices is combined with rice and cheese to make a delicious southwestern one pot dish!
Ingredients
Deconstructed Peppers
- 1½ Lbs Wild Fresh Shrimp Peeled and Deveined**
- 3 C Brown Rice Cooked (Can use White Rice)
- 4 Stalks Celery Chopped
- 1 Jalapeno Seeded and chopped fine
- 3 Poblano Peppers Chopped ***
- 1 Bunch Green Onion Chopped
- 3 Cloves Garlic
- Butter & Olive Oil
- 2 C Cheese Shredded - Use whatever you like
Southwestern Spice Blend - (you won't use it all - could make 1/2)
- 1½ tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Garlic Powder
- ½ tsp Smoked Paprika
- 1 tsp Salt
- ½ tsp Pepper
Instructions
- Cook your rice - in a rice cooker or on the stove or however you like to do it.
- Peel and devein the shrimp. (Save the shells and make shrimp stock for a future recipe!). Or skip entirely and purchase peeled and deveined shrimp.
- Sprinkle some spice blend on the shrimp. Us approx 1 tsp per LB of shrimp. You can - of course - use less if you want it less spicy.
- Put some butter (1-2 tbl) and some olive oil (a good swirly swirl) into your pan and warm up the pan. Cook the Shrimp appx 2-2.5 minutes per side. (I also added more S&P direct to the shrimp). NOTE : If you are stuffing the peppers and baking them - be sure to ever so slightly under cook the shrimp on this step. Maybe 1.5 min per side. ALSO : If your shrimp are small they will cook much quicker. My shrimp were very large The key is to see the shrimp turn pink and to check their texture by tasting. Taste test a shrimp part way through and at the end of your cook to see how they are progressing / are cooked. You can always cook them longer, if needed. Remove shrimp from the pan and set aside once cooked.
- Saute the vegetables in more olive oil and a smidge of butter until soft.
- Add the rice to your pan and stir.
- Add the shrimp cheese to your pan and fold in.
- If stuffing peppers - do so - and bake / warm in the oven 350℉ 10-15 minutes. Consider sprinkling additional cheese over the peppers before baking.
- If not stuffing the peppers - serve and enjoy !!!
Notes
** For the shrimp - I definitely keep the shells and added onion, celery, lemon, peppercorns and salt - and made some shrimp stock from water. Simmer for about 1.5 hours - and then strain. I then let the stock cool and froze the stock for later.
***For the peppers - if you are serving 6 people the actual stuffed peppers - you should buy 6 peppers and then char them. For the deconstructed, non charred dinner, 3 poblano were plenty.
You will have leftover southwestern spices if you make it as listed. You could make less, by using the .5 button on the top of the recipe - to cut the recipe in half. Or you could make it all and consider using it on Cod and making fish tacos or using it on anything else you might be making Southwestern flavored soon!
If you cut the cheese down to 1C your calorie count goes down to 527 per serving. (I thought the 603 seemed sorta high...). Just FYI. NO judgement !
Nutrition
Calories: 603kcalCarbohydrates: 80gProtein: 32gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 181mgSodium: 1313mgPotassium: 638mgFiber: 5gSugar: 2gVitamin A: 1219IUVitamin C: 53mgCalcium: 388mgIron: 3mg
Tried this recipe?Let us know how it was!