After traveling to Puerto Vallarta recently, I was already beginning to miss Mexican food. Especially the seafood that is so fresh and delicious. It’s kind of funny how this recipe came about because when I went shopping at one of my favorite Asian grocery stores, I was buying ingredients to make Laksa soup. While shopping I came across some really good-looking Anaheim peppers and just bought them without a dish in mind to make them with. Sometimes that will happen, I just think to myself at least I could use something that looks good. If I can’t think of anything to make with them, at least I could chop them up in eggs or something.

Once I got the peppers home, I started thinking about Mexico, looked what I had on hand in the fridge and came up with this recipe. I already had frozen shrimp, garlic, shallots, cilantro, lime and chili but I did have to go to the store to buy some queso fresco. It wouldn’t be a weekend for me without a couple trips to the grocery store.

I want to go on record and say I’m normally against cheese and seafood together but sometimes you have to make exceptions to the rule. Especially when it comes to shrimp crab which either will work well in cheesy situations. Note to self: record album called “Cheesy Situations”. This recipe is easy, delicious and will hold up as an entrée or appetizer. The world is yours, so give it a try.

Ingredients

3 ea. Anaheim Peppers

½ lb. of 21-25 Ct Frozen shrimp, thawed

1 Tbsp Olive Oil

3 Cloves of Garlic, minced

½ Minced Shallots

½ cup Queso Fresco Cheese crumbled

¼ cup Cilantro

1 ea. Thai Bird Chili (optional)

1 tsp Paprika

½ lime juiced

Salt and Pepper

Directions

  1. Place a pan on med-high heat add olive oil, garlic, shallots, sauté until fragrant then add shrimp.
  2. Season shrimp with salt, pepper, paprika, lime juice and sauté until shrimp is starting a slight ‘C’ shape but still not fully cooked.
  3. Remove shrimp and sauce to a plate, sprinkle Queso Fresco and cilantro on top and let mixture cool.
  4. Bring 6 cups of water to a boil and add Anaheim peppers. Boil for 5-6 minutes and remove to a plate to cool. Carefully cut slit down the pepper to stuff.
  5. Set oven to bake at 450° and oil a small baking sheet or pan. Put shrimp on cutting board and cut into bite size pieces and return to plate or bowl to mix together with cheese.
  6. Remove seeds from peppers then spoon shrimp mixture into peppers, carefully divide mixture evenly between each.
  7. Slice bird chili and top each pepper and add parmesan cheese (Optional)
  8. Bake for 10 minutes then increase temperature of oven to broil shrimp and peppers for additional 5 minutes.
  9. Once peppers looked sufficiently browned on top, remove them from oven and let cool 2-3 minutes before eating.
Stuffed Shrimp Anaheim peppers with Goat Cheese Stuffed Portabello mushroom and Quinoa Cabbage Salad.
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