Shrimp stuffed poblano peppers

See my Snapguide on shrimp stuffed peppers Here

Shrimp stuffed poblano peppers with jalapeño goat cheese and guajillo sauce

4 poblano peppers roasted, peeled and split

1 jalapeño roasted

1/2 cup good quality salsa

1/4 cup toasted pumpkin seeds

1 dried guajillo pepper soak in warm water for 15 min

1/2 lb white shrimp, peeled and defined and cut into thirds

5 oz goat cheese

1/2 cup Monterey jack cheese grated

1 egg beaten

4 cloves garlic crushed reserved

1 shallot thinly sliced and chopped

2 strips bacon chopped

1/2 cup mushrooms sliced

Panko bread crumbs

Roast the peppers and seal in plastic bag and allow to steam for 10-15 minutes.

Sauté the 2 cloves Garlic, bacon, shallot and mushrooms.

Sauté the shrimp and remaining garlic until the shrimp is barely turning pink about 2-3 minutes.

Take the roasted jalapeno pepper peel and cut off the end and process until smooth.

Preheat the oven on bake at 375

Remove the poblano peppers and peel the burnt skin off. Split open on one side and remove the seeds.

Crumble the goat cheese and mix in the jack cheese, puréed jalapeño, egg, shrimp, bacon and wmushroom mixture. Mix well, divide and stuff into the poblano peppers. Top with the Panko and bake on non stick pan for 15 to 20 minutes.

While the peppers are baking make the sauce by first chopping and then processing the guajillo pepper then mix in the salsa.

Remove peppers from oven and top with the sauce and toasted pumpkin seeds.

Serve immediately and Enjoy!

Cowgill Net Jeffrey Cowgill 2013 Contact