This has become my "go-to" entertaining recipe, it's that good. It has all the flavors of the West, and looks impressive without being very difficult. It has plenty of spice for everyone I have served it to. After broiling the poblanos until charred, I put them in a paper bag to steam for 10 minutes or so, then peel off the blackened skins. I agree that it is restaurant-quality. I served it with a marinated corn and black bean salad.
Roasted Shrimp-Stuffed Poblanos
Photo: Annabelle Breakey; Styling: Robyn Valarik
More From Sunset
1 Hour, 15 Minutes
Amount per serving
- Calories: 426
- Calories from fat: 57%
- Protein: 27g
- Fat: 27g
- Saturated fat: 12g
- Carbohydrate: 21g
- Fiber: 5.5g
- Sodium: 1070mg
- Cholesterol: 176mg
- 1 jar (12 oz.) roasted red peppers, drained
- 1 can (14.5 oz.) fire-roasted tomatoes
- 1 1/2 teaspoons kosher salt, divided
- 6 medium poblano chiles
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 large garlic clove, minced
- 1/2 to 1 jalapeño chile, chopped
- 1 teaspoon coriander seeds, crushed with a pan
- 1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise
- 8 ounces cream cheese, at room temperature
- 1 cup shredded jack cheese
- 1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
- 1 cup cilantro sprigs
- 1. Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside.
- 2. Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool.
- 3. Slit poblanos and remove seeds as shown at left.
- 4. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add shrimp and remaining 1 tsp. salt. Cook until shrimp starts to turn pink, 2 minutes. Transfer to a bowl.
- 5. Stir cream and jack cheeses into shrimp mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with queso fresco and cilantro.
- *Find at well-stocked grocery stores and Mexican markets.
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