SHRIMP-STUFFED CHILES
Provided by Marcela Valladolid
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.
- Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.
- In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.
- Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly.
- On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chiles, seam-side up, on top of the salad and serve.
JUMBO SHRIMP STUFFED WITH CILANTRO AND CHILES
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare an outdoor grill with a medium-high fire. Without removing the shells, slit about 3/4 of the way through the shrimp down the ridged back and remove the vein that runs down the center. Rinse and pat the shrimp dry. Whisk thyme leaves, lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon of the salt and black pepper, to taste, in a shallow nonreactive bowl or dish. Lay the shrimp cut side down in the lime mixture and refrigerate for 30 minutes.
- In a food processor, pulse the garlic, jalapeno, scallions, remaining 1 tablespoon olive oil and remaining 1/2 teaspoon salt to make a coarse paste. Add the cilantro and pulse just enough to incorporate into the mixture. Spoon the mixture into the opening in the shrimp and close the shrimp. Grill the shrimp shell side down (to keep filling from falling out) for 3 minutes. Turn to the other shell side, cover, and grill another 2 minutes or until the shrimp turn pink and are slightly firm to the touch. Sprinkle with salt and serve.
- Jumbo shrimp in the shell can be a knife and fork sort of deal unless you're outside and it's summer and you are feeling very relaxed. Serve these with lots of napkins if your crowd is the peel-and-eat type.
ROASTED SHRIMP STUFFED GREEN CHILES
A fresh tasting savory dinner. Easy to prepare and so many possible variations it will have you thinking. The amounts are approximate and you can adjust more or less to your preference. I have made these with shredded chicken, refried beans, shrimp and cheese or even left over taco meat and spanish rice. We always have frozen shrimp on hand and you can adjust the amount of fillings to your taste. Even low-fat and vegetarian versions are delicious! Note on handling the peppers: wear gloves if you have them, if not wash your hands well after cleaning!
Provided by Mamablowfish
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Leaving stems on, slit chiles lengthwise down one side and under cold water, clean out seeds and ribs.
- Mix shrimp, green onion and 1/4 cup of enchilada sauce.
- Mix the sharp and mozzarella together.
- In small saucepan, warm up remaining enchilada sauce and keep warm.
- Stuff each chile with 1/4 of the shrimp filling and top with 1/4 of the cheese filling and pack down. Chile may be pulled open a little to pack filling. You should have about a 2" opening after stuffing so cheese is showing.
- Place chiles stuffed side up in a lightly greased baking dish.
- Bake, uncovered at 400 degrees until chiles are soft and lightly tinged with brown. About 25 minutes.
- To serve: Top each chile with remaining enchilada sauce, a dollup of sour cream and chopped cilantro.
Nutrition Facts : Calories 176, Fat 10.2, SaturatedFat 5.2, Cholesterol 25.9, Sodium 472.4, Carbohydrate 12.9, Fiber 2, Sugar 3.4, Protein 9.3
SUPER QUICK SHRIMP & GREEN CHILI QUESADILLAS
If I am really short on time, I head to the grocery store for prepared guacamole. Swap in shredded rotisserie chicken for shrimp for another fun option. -Angie Ressa, Cheney, Washington
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings (1/2 cup guacamole).
Number Of Ingredients 8
Steps:
- In a bowl, combine the cheese, shrimp, green chilies and green onions. Place half of the tortillas on a greased griddle; sprinkle with cheese mixture. Top with remaining tortillas. Cook over medium heat for 1-2 minutes on each side or until golden brown and cheese is melted., Meanwhile, in a small bowl, mash avocado with salsa and garlic salt. Serve with quesadillas.
Nutrition Facts : Calories 676 calories, Fat 30g fat (12g saturated fat), Cholesterol 178mg cholesterol, Sodium 1186mg sodium, Carbohydrate 62g carbohydrate (1g sugars, Fiber 6g fiber), Protein 38g protein.
SHRIMP-STUFFED POBLANO PEPPERS
I created this dish for my mother when she moved back to our hometown. Since she really enjoys shrimp and slightly spicy food, I decided to create a shrimp-stuffed poblanos to surprise her. She was delighted.-Tina Garcia-Ortiz, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Cut peppers in half lengthwise and discard seeds. Place peppers, cut side down, in an ungreased 15x10x1-in. baking pan. Brush with 1 tablespoon butter; sprinkle with pepper and salt. Bake, uncovered, at 350° for 10-15 minutes or until tender., Meanwhile, in a large skillet, saute onion and celery in remaining butter until tender. Stir in cream cheese until melted. Add the shrimp, cheese blend, rice, lemon juice and seasonings; heat through. Spoon into pepper halves. , Place in an ungreased 15x10x1-in. baking pan. Combine topping ingredients; sprinkle over peppers. Bake, uncovered, at 350° for 10-15 minutes or until topping is golden brown.
Nutrition Facts : Calories 361 calories, Fat 21g fat (13g saturated fat), Cholesterol 153mg cholesterol, Sodium 541mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 23g protein.
GREEN CHILES RELLENOS (STUFFED GREEN CHILES)
Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.
Provided by jackieblue
Categories Vegetable
Time 10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Cut cheese into slices 1/2" thick and the length of the chili.
- Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
- Dip in batter and fry in hot oil or lard until golder brown.
- Drain and serve.
- May be garnished with green chili sauce if desired.
- To make batter, combine flour, baking powder, salt and cornmeal.
- Blend milk with egg;then combine milk and egg mixture with dry ingredients.
- Add more milk if necessary for smooth batter.
- Using a spoon, dip stuffed chilies in batter.
ROASTED GREEN CHILE STEW
Hearty New Mexico inspired dish that can be made vegetarian simply by omitting the pork. This can be labor intensive and will test your multi-tasking skills if already roasted chiles are not available.
Provided by Six Pack To Go
Categories Soups, Stews and Chili Recipes Stews Pork
Time 2h
Yield 6
Number Of Ingredients 12
Steps:
- Heat the olive oil in a Dutch oven or heavy saucepan over medium-high heat. Add the cubed pork, garlic, onion, cumin and oregano. Cook and stir until pork is browned.
- Cook and stir for a few more minutes, then pour in the vegetable broth. Reduce the heat to low, and simmer for about 30 minutes.
- Add the potato to the stew, and simmer for about 45 minutes. You can roast your chilies during this time, peel, seed chop and add to the stew along with the serrano peppers. If the stew becomes too dry, add a little water. When the potatoes are soft and the pork is tender, add the tomatoes. Cook for about 10 minutes, then remove from the heat and serve.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 30.4 g, Cholesterol 48.4 mg, Fat 13.1 g, Fiber 5 g, Protein 20 g, SaturatedFat 3.8 g, Sodium 198.8 mg, Sugar 11.4 g
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