April

April

July 20, 2015

SHRIMP POBLANO PEPPERS

SAVOR THE FEELING OF THE COAST 
AND 
BLUE SKIES
 WITH CRISP WATER LOTUS AND BRIGHT CITRUS 
AND

 A TOUCH OF SALT WATER IN THE AIR


This is what they love to do....
troll the waters of the gulf in summer!
Add some ice cold beer and fishing poles
and
they are good to go! 


After spending a full day on the island, we are all starving for some delicious appetizers! We each take a different meal and prepare special recipes for the family! I have chosen HOT and SPICY for
my night for appetizers! This is going to SO GOOD.........


Shrimp-Stuffed Poblano Peppers

~Tina Garcia-Ortiz, Tampa, Florida

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
¼ cup fresh cilantro
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

The Topping
1 cup panko  bread crumbs
1/4 cup grated Parmesan cheese

Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15-in. x 10-in. x 1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender.
Meanwhile, in a large skillet, sauté onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves.

Place in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown. 

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