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1
Preheat your broiler to high.
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2
Broil the peppers for 4 minutes per side to blister the skins.
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3
Put them in a bowl and top with plastic wrap or foil to steam them and separate the skins from the peppers, then peel them.
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4
When finished with the broiler, set the oven to bake at 425 F.
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5
Season shrimp with salt, pepper, 2 teaspoons paprika and the cayenne.
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6
Saute in 1/2 tablespoon of oil until the start to turn pink and are just barely cooked through.
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7
Remove shrimp from the pan and set aside.
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8
In the same pan saute the onion in 1 tablespoon of oil until soft, then add garlic and cook 1-2 minutes more.
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9
Add the orzo and toast for 2 minutes.
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10
Add the beer and cook until mostly absorbed.
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11
Add the stock, corn and cumin.
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12
Bring to a boil, cover the pan, reduce to a simmer, and cook 8 minutes.
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13
Most of the liquid will be absorbed at this point.
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14
Remove from the heat and let it cool slightly.
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15
Stir in the cheese and cooked shrimp.
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16
Cut a slit in each of the peppers, and remove the seeds and ribs.
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17
Put the peppers into a baking dish, slit side up.
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18
Stuff the peppers with the orzo mixture, and top with queso fresco and sprinkle with the remaining teaspoon of paprika.
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19
Bake 12 minutes, until cheese starts to brown.
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20
For the sour cream topping, combine the sour cream and lime juice, and stir well.
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21
Serve the peppers hot, topped with the lime sour cream and chopped parsley.
