Royal Poinciana Pompano With Shrimp Stuffing Food

ROYAL POINCIANA POMPANO WITH SHRIMP STUFFING

Steps:

• Preheat oven to 350°F.
• Grind shrimp.
• Beat eggs and half of the cream together.
• Mix shrimp, mushrooms, wine and seasoning together and stir in cream/egg mixture; stir to a smooth paste.
• Spread mixture on half the pompano.
• Fasten the two halves of fish together and place in baking dish.
• Pour remaining cream over the fish and bake for 45 minutes.

SHRIMP STUFFED POBLANO PEPPERS

Steps:

• Cut the tops off the poblano peppers and reserve; remove seeds.
• Heat oil in a large skillet over medium high heat; season shrimp with 1/4 teaspoon salt.
• Cook shrimp in the skillet for 3 minutes; remove and set aside.
• Add garlic to skillet and cook 30 seconds, stirring to prevent browning.
• Sprinkle flour and cayenne in skillet; cook 1 minute, stirring.
• Whisk in half and half.
• Whisk in 1/2 cup of milk; cook 1 minute.
• Remove skillet from heat and add 1/4 teaspoon salt and cheese.
• Measure 1/3 of cheese mixture and place in a bowl; add red pepper, shrimp, cilantro, and lime juice; toss.
• Spoon about 6 tablespoons of shrimp mixture into each pepper; set aside.
• Stir 1/4 cup of milk into cheese still in skillet to thin out.
• Spoon 3 tablespoons thinned out cheese mixture onto each of 4 serving plates.
• Top with 2 stuffed peppers, with tops, on each plate.
• Serve warm or room temperature.