Shrimp-Stuffed Poblano Peppers
Yields: 4 servings
- 4 poblano peppers, halved lengthwise and seeded
- 2 tablespoons butter
- ½ cup diced sweet yellow onion
- 1 pound medium fresh shrimp, peeled, deveined, and roughly chopped
- 1 tablespoon minced garlic
- ¼ teaspoon crushed red pepper
- ¼ cup Mexican pale ale*
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- ½ (8-ounce) package cream cheese, softened
- 1½ teaspoons Mexican seasoning
- ½ cup shredded Monterey Jack cheese, divided
- 2 teaspoons chopped fresh cilantro
- Garnish: chopped cilantro
- Preheat oven to 350°. Line a baking sheet with foil, and spray with cooking spray.
- Place peppers, cut side down, on prepared pan. Lightly spray peppers with cooking spray. Bake until slightly tender, 8 to 10 minutes.
- In a large skillet, melt butter over medium-high heat. Add onion, and cook until tender and translucent, 3 to 4 minutes. Add shrimp, garlic, and red pepper. Cook, stirring occasionally, until shrimp are pink and firm, 3 to 4 minutes. Stir in beer, lime juice, and salt. Bring to just below a boil; cook until reduced by ⅓. Remove from heat, and add cream cheese and Mexican seasoning, stirring until smooth. Stir in ¼ cup Monterey Jack cheese and cilantro. Spoon mixture into pepper halves.
- Bake until cheese just begins to bubble, 10 to 12 minutes. Increase heat to broil. Sprinkle remaining ¼ cup cheese over stuffed peppers. Broil until cheese begins to brown, 2 to 4 minutes. Garnish with more cilantro, if desired. Serve immediately.
* We used Corona Extra pale ale.