JUMBO SHRIMP STUFFED WITH CILANTRO & CHILES
Steps:
- 1. Heat grill to medium-high. Cut a deep slit shrimp, through shell, down ridged back and remove vein. Rinse and pat shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and black pepper to taste in a shallow glass dish. Add shrimp and refrigerate for 30 minutes.
- 2. Pulse garlic, jalapeno, scallions, remaining 1 tablespoon olive oil, and remaining 1/2 teaspoon salt in a food processor to a coarse paste. Add cilantro and pulse to incorporate. Spoon mixture into slit in shrimp and press to close opening. Lay shrimp on grill and cook for 3 minutes. Turn over, cover, and grill until shrimp turn pink and are slightly firm to touch, about 2 more minutes. Sprinkle with salt and serve.
Nutrition Facts : Calories 220, Fat 10 grams, SaturatedFat 1.5 grams, Cholesterol 4 milligrams, Sodium 330 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 29 grams
SHRIMP STUFFED BELL PEPPERS
Something that I had come up with from mixing a few recipes together. Ever since I had created this it has been a must have almost every few weeks from the family.
Provided by D1gitalR1ze
Categories Low Cholesterol
Time 50m
Yield 4 Stuffed Peppers, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preboil cleaned Bell Peppers for 5 minutes. Remove from boil and let drain upside-down.
- Cook Bacon and save Grease.
- Put Grease into a large skillet with Garlic and Onion and begin to simmer. Cook until desired softness of Onions.
- Put Shrimp into skillet and cook for about 2 minutes, or until all pink.
- Remove Shrimp and Onions for heat and place into a bowl and keep warm.
- In same skillet bring 1 Cup of Chicken Broth to a boil and add the Arborio Rice. Reduce Heat to low. Continue to stir until desired softness of Arborio is reached adding additional broth as needed.
- Mix back in Shrimp and Onion mix into Arborio while also adding the Tomato Sauce and Worcestershire Sauce.
- Add Salt and Pepper to taste.
- Put mixture into boiled Bell Peppers until heaping.
- Sprinkle Bread Crumbs atop Bell Peppers.
- Bake at 350F on baking sheet for 15 minutes or until crumbs become golden.
Nutrition Facts : Calories 349.4, Fat 5.8, SaturatedFat 1.7, Cholesterol 76.9, Sodium 1153.8, Carbohydrate 56.4, Fiber 4.8, Sugar 7, Protein 17.2
SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
- In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
- Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.
KILLER BAJA CHILI RELLENOS MARISCOS (ROASTED POBLANO CHILES STUFFED WITH SEAFOOD AND RICE)
Steps:
- Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
- Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
- While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts to foam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
- Preheat the oven to 350 degrees F.
- After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with cilantro sprigs.
CHILE RELLENO CAMARóN (SHRIMP STUFFED GUERO CHILE PEPPERS
Make and share this Chile Relleno Camarón (Shrimp Stuffed Guero Chile Peppers recipe from Food.com.
Provided by Rescurat
Categories < 60 Mins
Time 35m
Yield 8 Peppers
Number Of Ingredients 7
Steps:
- Prepare peppers by making a "T" shaped cut on the side, starting just below the stem. (see photo).
- Remove the seeds, core, and veins, leaving the stem intact.
- Mince shrimp; add old bay, garlic, and cilantro.
- Stuff peppers with shrimp.
- Heat enough olive oil to cover the bottom of your pan, and add peppers turning to lightly sauté.
- Arrange peppers in pan shrimp side up, and drizzle with oyster sauce.
- Cover and simmer until done through.
Nutrition Facts : Calories 57.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 110.4, Sodium 127.1, Carbohydrate 0.3, Protein 11.9
SHRIMP AND RICE STUFFED BELL PEPPERS
I had an idea to combine shrimp and rice in bell peppers instead of the usual ground beef, and it came out fantastic!
Provided by Erin Marie M
Categories < 60 Mins
Time 35m
Yield 1 Pepper, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Cut tops off peppers and remove the seeds and ribs.
- Cook brown and white rices. Set aside. While rice is cooking, drizzle olive oil in a pan and sautee shrimp over medium heat.
- When shrimp are pink, remove shrimp from the pan. Cut shrimp into bite-sized pieces.
- Combine rices and the spices in pan and let simmer. Add shrimp to pan. Also add tomato sauce. Cook over medium heat.
- Add bread crumbs and 1/2 the parmesan cheese.
- Stuff peppers graciously and top with the remaining parmesan cheese.
- Cook in casserole dish for 15-20 minutes, until the parmesan cheese is melted and bubbling.
ROASTED SHRIMP STUFFED GREEN CHILES
A fresh tasting savory dinner. Easy to prepare and so many possible variations it will have you thinking. The amounts are approximate and you can adjust more or less to your preference. I have made these with shredded chicken, refried beans, shrimp and cheese or even left over taco meat and spanish rice. We always have frozen shrimp on hand and you can adjust the amount of fillings to your taste. Even low-fat and vegetarian versions are delicious! Note on handling the peppers: wear gloves if you have them, if not wash your hands well after cleaning!
Provided by Mamablowfish
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
- Mix shrimp, green onion and 1/4 cup of enchilada sauce.
- Mix the sharp and mozzarella together.
- In small saucepan, warm up remaining enchilada sauce and keep warm.
- Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
- Place chiles stuffed side up in a lightly greased baking dish.
- Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
- To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.
Nutrition Facts : Calories 176, Fat 10.2, SaturatedFat 5.2, Cholesterol 25.9, Sodium 472.4, Carbohydrate 12.9, Fiber 2, Sugar 3.4, Protein 9.3
SHRIMP STUFFED POBLANO PEPPERS
I read somewhere that Americans seem to love any type of stuffed food. This recipe is poblano peppers stuffed with shrimp and cheese.
Provided by threeovens
Categories < 30 Mins
Time 26m
Yield 8 stuffed peppers, 4 serving(s)
Number Of Ingredients 13
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.
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SHRIMP-STUFFED HATCH CHILES WITH CILANTRO CREAM SAUCE
From bhg.com
Servings 8Total Time 50 minsCholesterol 251mg 84%Calories 623 per serving
- Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Chop shrimp.
- For filling, in a large skillet heat oil and butter over medium-high heat. Add onion; cook and stir for 2 minutes. Add shrimp, sweet pepper, corn, wine, and chili powder; cook and stir for 3 minutes or until shrimp are opaque. Transfer mixture to a large bowl; set aside to cool for 10 minutes. Stir in cheeses, egg, salt, and black pepper; set aside.
- Cut a slit lengthwise down one side of each chile pepper; open chile peppers and lay flat. If desired, remove stems and seeds from chile peppers. Spoon 1/2 cup of the filling onto each chile pepper (filling will be wet). Fold up peppers around filling and place, filling sides up, in prepared dish. Bake for 20 to 25 minutes or until lightly browned and filling is heated through (160°F). Let peppers stand for 10 minutes before serving.
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