Late spring is particularly bountiful in Louisiana. Brown and white shrimp come back into season, backyard gardens and farmers’ markets quickly fill with seemingly endless amounts of eggplants, tomatoes, and peppers of all shapes and sizes.
To make use of our ample supply of peppers, we turned first to the poblano, which is quite mild and perfect for stuffing. This cheesy, slightly-spicy appetizer comes together quickly, and the sweet, tender Louisiana shrimp make it a must-have bite at your next gathering.
- 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.