Shrimp Stuffed Poblano Peppers - Lent Recipe


Hello, everyone and welcome back to my kitchen today, we're going to make stuffed Poland, peppers we're going to make a very tasty stuffing with shrimp, and it's going to be so delicious that each time you take a bite into this, delicious Poland pepper, it's going to explode in your mouth, I'm, not going to make this video any longer and go over the ingredients at the beginning, but I will go over them as I'm using them. And you will also find a full listing of all the ingredients I'm gonna use in the. Description of this video to get started with this recipe, we're going to need five Poland peppers as you can see, these are very large we're going to begin by roasting these. And before we do that we're going to take a very small amount of vegetable oil or olive oil, lightly rub. Each one, this is going to help the Poland peppers peel a lot easier once we're done roasting them, we're, not going to add very much just a small amount, and then we're going going to rub it around all over the Poland pepper. Just like if you were giving it a massage, okay, now, they're all rubbed.

Let me wash my hands, and then we'll take it over to the stove and begin to roast them place. The peppers on the skillet over medium-high heat, make sure to frequently turn them until they're, nice and blistered on all sides, then I'm going to place them on a cookie sheet and tightly cover them with plastic, keep them covered for 15 to 20 minutes, or until they're cool enough to handle. Meanwhile, we're going to chop two Roma tomatoes, two. Jalapenos half a white onion and three large garlic cloves. Next we're going to peel one pound of raw shrimp by removing the shell, the legs and pulling off the tail. These I purchased at my local butcher shop. And the top vein is already removed.

But I also like to remove the bottom vein to remove the vein, take a small paring knife and make a small incision on the bottom. And the vein should pull right out next we're going to roughly chop the shrimp into smaller pieces. These are the jumbo shrimps. So we.

Want them to be smaller, so they can fit into the Poland peppers. Next we're going to prepare the creamy chipotle sauce. And for that we're going to need one eight ounce blocks of cream. Cheese, two cups of chicken broth or water.

One large garlic clove, a fourth of an onion and half a cup of chipotle peppers and adobe sauce. You can always add less of the chipotle peppers. If you don't want it too spicy, blend until it's nice and smooth and set aside now that the peppers are cool enough to handle we're going.

To remove the skin and the seeds, remove the skin by hand, or with the help of a small paring knife, then we're going to make a small incision on the side of the pepper and using a spoon we're going to scoop out the seeds we're going to set these aside while we prepare the stuffing in a medium pan, heat up your preferred cooking oil. Then add in the chopped vegetables season with half a teaspoon of paprika salt, black pepper and a fourth of a teaspoon of cumin mix in the seasonings and cook for about. Three to four minutes before adding in the shrimp mix in the shrimp, then add a couple spoonfuls of the creamy chipotle sauce from the blender.

This is going to make the filling nice and creamy, and it's going to add so much more flavor to the filling mix it in and simmer for about five to seven minutes over low medium heat, the remainder of the chipotle sauce transfer it to a medium saucepan, bring to a simmer over medium heat and simmer for an additional 5 minutes with frequent movement. When blending the. Sauce, we did not add any seasonings to the blender so make sure you taste it and add salt or chicken bouillon as needed. I used about half a teaspoon of salt now that we have everything ready.

We can begin to stuff the peppers I'm going to start by adding a small handful of cheese. Then a few spoonfuls of the shrimp make sure it's nice and full. So they can enjoy a bite of this delicious shrimp in every bite then we're going to top it off with more cheese. You want the pepper to be slightly open and. Revealing the cheese place it back on the cookie sheet and repeat the process with the remainder of the peppers with the amount of shrimp stuffing that we prepared you can easily prepare seven or more Poland peppers, depending on the size bake at 350 degrees for 12 to 15 minutes, or until the cheese is nice and melted when serving adds a spoonful of the creamy chipotle sauce onto your plate before placing the pepper over the chipotle sauce top it off with more of the creamy chipotle sauce.

And. Garnish with fresh cilantro or parsley, enjoy this delicious stuffed Poland pepper with your favorite rice recipe, or any other side dish of your choice. This recipe is a great option for lent season. And I know, your family is absolutely going to love it because I know my husband did and so did.

I he enjoyed it with the creamy chipotle sauce, and I decided to have it without either way you decide to enjoy it, it's, absolutely delicious. Thank you so much for watching, and I'll see you in our next video.

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