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Tonight was just one of those nights... Open fridge door and stare into the well-lit, cold abyss. Two Poblano's that will go bad if I don't decide on something to do with them and some ricotta that is awaiting its fate as a lasagna ingredient this week. Then is stuck me - I remembered the shrimp needs cooked! I came up with this little dish that is my Southwestern 'take' on the traditional stuffed green peppers - I love the heat from the poblanos against the lime and garlic shrimp...Yum! Enjoy ~
Lime & Garlic Shrimp Stuffed Poblanos
2 Large Poblanos, tops off and seeds out
2-3 Cups Large Shrimp
1 Tbs Butter
1 tsp crushed garlic
1 Tbs Lime Juice
1 Tbs Sriracha Sauce
1/2 Cup Ricotta Cheese
1/2 Tbs fresh parsley
*salt to taste
Preheat oven to 350
Marinate shrimp in garlic and lime juice for approx 15 mins in a non metallic bowl. Roast poblanos and let cool to handle, peel off bubbled skin if possible. Set aside.
Heat butter in a sauté pan and add shrimp, lime and garlic mixture. Cook until just slightly pink, add the Sriracha sauce and ricotta to pan with shrimp and stir to incorporate. Add parsley and salt to taste. ((test and add more lime juice, salt, and Sriracha as suited for you))
Lightly coat baking dish with olive oil. Stuff shrimp mixture into poblanos and bake for approx 45 mins covered with foil or until poblanos are soft and tender, take foil off the last 5 mins of cooking time. Serves 2
*you can multiply recipe to suit your needs.
*always use gloves when handling hot peppers.
Recipe & Photo by: Diane Baker for Canning and Cooking at Home
Alternate Cooking Method for Chile's before stuffing:
*Place the poblano chilies in a covered microwave proof dish. Microwave for about 6-8 minutes or until the chilies are softened. (Depending on the strength of the microwave, this may take longer.) Remove and let cool
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Diane Baker: Owner & Creator of Canning and Cooking at Home