I am not a creative cook. I do not generally throw things together in a pot at my whim and fancy like my boyfriend does; I am a recipe follower. I look to magazines, blogs and cookbooks for inspiration. Bon Appetit, Cooking Light and Food and Wine are general staples in my mailbox. Recipes from Smitten Kitchen, Eat, Live, Run and Thug Kitchen are frequently saved to my Chef Tap for reference at the grocery store. When I was in college, I taught myself how to cook by reading and using recipes out of Cooking Light and 14 years later, not much has changed.
This recipe came from a new love of mine: Sunset Magazine. Sunset Magazine is like a giant advertisement for a Pinterest worthy life where you have a house with huge windows and bay doors that open to a gorgeous patio overlooking a massive garden complete with chickens and go on glorious vacations all over the west coast and stay in hotels that I would never ever pay for. This recipe for Roasted Shrimp Stuffed Poblanos caught my eye though as something rich and fancy but weeknight worthy due to very little prep work. It was delicious and, as they said, decadent and quite wonderful. It’s definitely guest worthy but wouldn’t travel well so it’s best served at home and not at a pot-luck. Thanks to the shrimp inside, one pepper each totally filled us up and the roasted red pepper and fire roasted tomatoes give the sauce such a nice smoky flavor.
Roasted Shrimp Stuffed Poblanos
(recipe from Sunset Magazine)
- 1 jar (12 oz.) roasted red peppers, drained
- 1 can (14.5 oz.) fire-roasted tomatoes
- 1 1/2 teaspoons kosher salt, divided
- 6 medium poblano chiles
- 2 tablespoons olive oil $
- 1 onion, chopped $
- 1 large garlic clove, minced
- 1/2 to 1 jalapeño chile, chopped
- 1 teaspoon coriander seeds, crushed with a pan
- 1 pound medium (36 to 42 per lb.) peeled, deveined shrimp, halved lengthwise $$
- 8 ounces cream cheese, at room temperature $
- 1 cup shredded jack cheese
- 1/2 cup crumbled queso fresco* (Mexican-style fresh cheese)
- 1 cup cilantro sprigs
- Preheat oven to 350°. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until puréed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside.
- Set poblanos over flames on a gas range (or set on a baking sheet and broil). Cook, turning often, until starting to turn black in spots, 8 minutes total. Let cool.
- Slit poblanos with one long cut down the center and a small perpendicular cut near the stem and remove seeds, leaving pepper and stem intact.
- Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeño, and coriander. Cook until softened, 4 minutes. Add shrimp and remaining 1 tsp. salt. Cook until shrimp starts to turn pink, 2 minutes. Transfer to a bowl.
- Stir cream and jack cheeses into shrimp mixture. Spoon into poblanos, dividing evenly. Set chiles in dish with sauce. Bake until filling is oozing and hot, 40 minutes. Top with queso fresco and cilantro.