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Roasted-Stuffed Seafood Poblano Peppers
Roast four poblano peppers via open flame method:
-Hold peppers with BBQ tongs directly over gas flame or hot charcoal grill, turn slowly and steadily until blistered evenly and slightly blackened on all sides.
-Place roasted chilies in large bowl, cover with a kitchen towel and let stand 5-10 minutes. Peel or rub off the charred skin. Next, cut tops off and remove cores, discard the seeds. Cut pepper from tops around stem, dice and set aside for sauce.
Note – The chilies may be roasted, peeled, and refrigerated a couple of days ahead.
Prepare one package of Saffron yellow rice as directed on label.
Sauté:
4 Tbs. butter
¼ c. chopped green onions
2 ears of corn (cut from cob)
2 carrots diced
2 cloves garlic minced
1 lb. shrimp (19-20 count) cut into ½ inch pieces
1 lb. fish fillets (Seatrout and redfish are both excellent choices!)
White Sauce:
Diced poblano pepper (from tops of roasted peppers – see above)
1 Tbs. fresh chopped cilantro
1 cup heavy cream
1 cup half and half cream
½ cup chicken broth
¼ lb. white American cheese
Cook rice and place in large bowl.
Melt 1 Tbs. butter add green onion, corn, carrots, garlic and sauté for 10 minutes, add to bowl.
Melt 1 Tbs. butter in sauté pan, add shrimp, sauté until fully cooked, add to bowl.
Melt 1 Tbs. butter add fish sauté until fully cooked. With spatula, flake fish into small pieces, add to bowl.
Mix all ingredients well in bowl. Stuff into each pepper and place in large baking dish.
Melt 1 Tbs. butter add diced peppers, cilantro sauté for 1 minute. Add heavy cream, half and half, chicken broth and cheese. Stir constantly until cheese is complete melted.
Pour white sauce over peppers and bake for 20 minutes @ 350 degrees.
Place one pepper per serving on plate and spoon sauce over pepper. Serve with corn bread and grilled mixed vegetables.
-Hold peppers with BBQ tongs directly over gas flame or hot charcoal grill, turn slowly and steadily until blistered evenly and slightly blackened on all sides.
-Place roasted chilies in large bowl, cover with a kitchen towel and let stand 5-10 minutes. Peel or rub off the charred skin. Next, cut tops off and remove cores, discard the seeds. Cut pepper from tops around stem, dice and set aside for sauce.
Note – The chilies may be roasted, peeled, and refrigerated a couple of days ahead.
Prepare one package of Saffron yellow rice as directed on label.
Sauté:
4 Tbs. butter
¼ c. chopped green onions
2 ears of corn (cut from cob)
2 carrots diced
2 cloves garlic minced
1 lb. shrimp (19-20 count) cut into ½ inch pieces
1 lb. fish fillets (Seatrout and redfish are both excellent choices!)
White Sauce:
Diced poblano pepper (from tops of roasted peppers – see above)
1 Tbs. fresh chopped cilantro
1 cup heavy cream
1 cup half and half cream
½ cup chicken broth
¼ lb. white American cheese
Cook rice and place in large bowl.
Melt 1 Tbs. butter add green onion, corn, carrots, garlic and sauté for 10 minutes, add to bowl.
Melt 1 Tbs. butter in sauté pan, add shrimp, sauté until fully cooked, add to bowl.
Melt 1 Tbs. butter add fish sauté until fully cooked. With spatula, flake fish into small pieces, add to bowl.
Mix all ingredients well in bowl. Stuff into each pepper and place in large baking dish.
Melt 1 Tbs. butter add diced peppers, cilantro sauté for 1 minute. Add heavy cream, half and half, chicken broth and cheese. Stir constantly until cheese is complete melted.
Pour white sauce over peppers and bake for 20 minutes @ 350 degrees.
Place one pepper per serving on plate and spoon sauce over pepper. Serve with corn bread and grilled mixed vegetables.