Shrimp And Squid Stuffed Mahi Mahi With Poblano Sauce Food

SHRIMP-STUFFED POBLANO PEPPERS

Steps:

• Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-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, saute 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 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.

CHEESE- AND SHRIMP-STUFFED ROASTED POBLANOS WITH RED BELL PEPPER SAUCE

Steps:

• Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel chilies. Using small sharp knife, carefully slit chilies open along 1 side. Remove seeds, leaving stems attached.
• Mix shrimp and next 6 ingredients in medium bowl. Season to taste with salt and pepper. Fill chilies with shrimp mixture, dividing equally. Pull up sides of chilies to enclose filling. Place stuffed chilies on baking sheet. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Bake chilies uncovered until heated through and cheeses melt, about 15 minutes. Spoon 3 tablespoons Red Bell Pepper Sauce onto each of 8 plates. Place 1 stuffed chili atop sauce on each. Garnish with basil leaves, if desired, and serve.
• Fresh green chilies, also known as pasillas; available at Latin American markets and some supermarkets

POBLANO STUFFED WITH CHORIZO, SHRIMP AND RICE

Steps:

• In a medium saucepan, heat oil and chorizo, cook for 3 minutes. Add peppers, jalapeno, onions and garlic. Cook until translucent, then add rice and cook until all the grains of the rice are coated with oil. Add all liquids and stir over high heat for 3 minutes, cover and reduce heat to low. Check rice for doneness after 20 minutes.
• Preheat oven to 400 degrees F.
• Place poblano chiles on baking sheet and bake for 15 minutes. Remove from oven and let cool. Once cool, cut top 1/4 of chile off and remove ribs and seeds.
• When rice is finished cooking, fluff with fork and stir in shrimp. Stuff chiles with 1/6 of the rice mixture. Place all the chiles on baking sheet and place into oven for 10 minutes. Remove from oven, mix cheeses together and cover pepper with cheese. Broil for 3 minutes to melt and brown the cheese.

SHRIMP-AND SQUID-STUFFED MAHI-MAHI WITH POBLANO SAUCE

Steps:

• FOR SAUCE: Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, devein, and chop chiles. Heat oil in large saucepan over medium heat. Add chiles, onion, thyme, and bay leaf. Saute until onion begins to soften, about 5 minutes. Add cream; boil. Reduce heat to medium-low; simmer 5 minutes. Cool slightly. Transfer to blender; puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) FOR FISH: Spray large rimmed baking sheet with nonstick spray. Chop enough shrimp to measure 1 cup (cover and chill remaining whole shrimp). Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add garlic and thyme; saute 1 minute. Add chopped shrimp and squid; saute until shrimp is opaque, about 3 minutes. Stir in green onions and cilantro. Season stuffing with salt and pepper. Cool. Cut each fillet horizontally from 1 long side to within 3/4 inch of opposite side. Open flat. Press 1/4 cup stuffing on 1 half of each; close, pressing firmly. Transfer to sheet. Melt 4 tablespoons butter in small saucepan. Brush fillets with melted butter. Sprinkle with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Preheat oven to 400 degrees. Bake fish uncovered until just opaque in center, about 12 minutes. Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium heat. Add whole shrimp and saute until just opaque in center, about 2 minutes. Rewarm poblano sauce. Serve fish with sauce. Garnish with sauteed whole shrimp.

SHRIMP SMOTHERED MAHI MAHI RECIPE - (3/5)

Steps:

• 1. In large skillet, add diced tomatoes and diced onions. Saute with butter for about 8 mins until tender. Add whipping cream and shredded pepper jack cheese and mix until smooth. 2. In another skillet place your shrimp, sprinkle with blackening seasoning, and cook on medium heat with olive oil for about 6 mins. Add the cooked shrimp to the cheese sauce and cook on low heat for about 5 mins. 3. While the sauce continues to cook, in a third skillet, take your Mahi Mahi filets and cover with black seasoning on each side. 4. Over medium high heat with olive oil, place the filets down and cook for 3 mins on each side. After 6 mins, place the shrimp-cheese sauce over the fish and simmer for 10 mins. Sprinkle the minced cilantro over the mixture.

SHRIMP-AND SQUID-STUFFED MAHI-MAHI WITH POBLANO SAUCE

Steps:

• FOR SAUCE: Char chiles over direct flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel, seed, devein, and chop chiles. Heat oil in large saucepan over medium heat. Add chiles, onion, thyme, and bay leaf. Saute until onion begins to soften, about 5 minutes. Add cream; boil. Reduce heat to medium-low; simmer 5 minutes. Cool slightly. Transfer to blender; puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill.) FOR FISH: Spray large rimmed baking sheet with nonstick spray. Chop enough shrimp to measure 1 cup (cover and chill remaining whole shrimp). Melt 4 tablespoons butter in heavy medium skillet over medium heat. Add garlic and thyme; saute 1 minute. Add chopped shrimp and squid; saute until shrimp is opaque, about 3 minutes. Stir in green onions and cilantro. Season stuffing with salt and pepper. Cool. Cut each fillet horizontally from 1 long side to within 3/4 inch of opposite side. Open flat. Press 1/4 cup stuffing on 1 half of each; close, pressing firmly. Transfer to sheet. Melt 4 tablespoons butter in small saucepan. Brush fillets with melted butter. Sprinkle with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Preheat oven to 400 degrees. Bake fish uncovered until just opaque in center, about 12 minutes. Meanwhile, melt 2 tablespoons butter in heavy medium skillet over medium heat. Add whole shrimp and saute until just opaque in center, about 2 minutes. Rewarm poblano sauce. Serve fish with sauce. Garnish with sauteed whole shrimp.

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.