Gulf Shrimp with Peanuts and Green Chiles Recipe

Name: Gulf Shrimp with Peanuts and Green Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 24 medium Gulf shrimp, shelled and deveined; Salt and freshly ground pepper; 1 poblano pepper, quartered and thinly sliced; 3 garlic cloves, minced; 4 cups shrimp stock; 2 tablespoons cold unsalted butter; 2 tablespoons fresh lime juice; Chopped cilantro; Chopped peanuts, for serving; Dirty Rice, for serving

Servings: persons

2 tablespoons olive oil
24 medium Gulf shrimp, shelled and deveined
Salt and freshly ground pepper
1 poblano pepper, quartered and thinly sliced
3 garlic cloves, minced
4 cups shrimp stock
2 tablespoons cold unsalted butter
2 tablespoons fresh lime juice
Chopped cilantro
Chopped peanuts, for serving
Dirty Rice, for serving

1
Heat the olive oil in a large skillet over high heat.
2
Season the shrimp with salt and pepper and add to the skillet.
3
Sear on both sides until golden brown, about 1 minute per side.
4
Transfer the shrimp to a plate.
5
Add the poblano pepper to the skillet and cook until soft.
6
Add the garlic and cook for 1 minute more.
7
Add the shrimp stock, bring to a boil and reduce by half.
8
Return the shrimp to the skillet, stir in the butter, lime juice and cilantro and season with salt and pepper to taste.
9
Spoon over Dirty Rice on a platter and sprinkle with the peanuts.

951

kcal

Calories

Fat

Carbs

178

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons olive oil, 24 medium Gulf shrimp, shelled and deveined, Salt and freshly ground pepper, 1 poblano pepper, quartered and thinly sliced, and more.

Yes, Gulf Shrimp with Peanuts and Green Chiles falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gulf Shrimp with Peanuts and Green Chiles

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