Roasted Poblano Pepper Stuffed With Seafood Eggs

1. 1

   If you plan to plate the eggs inside the shell of a poblano pepper, roast the pepper(s) under the broiler until the skin is black over 65% of the pepper. The more you roast it, the milder it will be on the spicy richter scale. Place in a paper or plastic bag for a couple minutes and peel. Cut a slit along the top of it from the stem to the pointed tip and remove the seeds. Set aside.

2. 2

   Lightly salt and pepper the shrimp. Heat a little butter in a saute pan and when hot, saute the shrimp until just cooked through (about 2 minutes per side). Chop coarsely. Put in a bowl with the crabmeat and set aside.

3. 3

   Whisk the eggs, salt, pepper, chives and hot sauce together in a medium bowl and set aside.

4. 4

   Make a roux by melting 3 Tablespoons of butter over medium heat. Remove from the heat and add the flour, whisking to mix the flour and butter together until smooth. Continue whisking it as you put it back on the heat and cook over medium-low heat for several minutes. Off the heat, whisk in the half and half or milk until completely mixed in. Return to the heat and whisk constantly until it starts to thicken up and simmer. Whisk in the sherry and then add the seafood with a spatula, continuing to work until the seafood is completely covered wtih the roux. Turn off the heat and leave the seafood mixture in the pan to keep warm while you start scrambling the eggs.

5. 5

   In a skillet, melt enough butter to cook the eggs (about 1 Tablespoon). When hot, add the eggs and cook until 70% cooked. Add the cheese and seafood mixture. With a spatula fold the eggs, seafood and cheese together gently until eggs are done.

6. 6

   Serve hot by scooping into the roasted poblano shell or just on the plate. Enjoy the luxory of them with a glass of champagne. Life is good.

* Per serving · 4 servings · Values may vary.

No additional tips available.