Roasted Shrimp Stuffed Poblano S Recipe

Name: Roasted Shrimp Stuffed Poblano S
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 jalapeAo 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 $

Servings: persons

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 jalapeAo 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 $

1
1. Preheat oven to 350u00b0. Whirl red peppers, tomatoes, and 1/2 tsp. salt together in a food processor until pureed. Pour into a wide 4-qt. shallow baking dish or 6 shallow 1-cup baking dishes. Set aside.
2
2. 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.
3
3. Slit poblanos and remove seeds as shown at left.
4
4. Heat oil in a large frying pan over medium-high heat. Add onion, garlic, jalapeno, 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.
5
5. 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.
6
*Find at well-stocked grocery stores and Mexican markets.

573

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Roasted Shrimp Stuffed Poblano S 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.

That's it — enjoy your meal!

Roasted Shrimp Stuffed Poblano S

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions