We decided that after a day of fasting, and sharing a break fast with our new friends at the Havurot service (where "Morning Has Broken" is actually part of the liturgy), we should take advantage of the bounty still available at the various markets in Charlotte. Poblano peppers have been available at the Farmers' Market - just spicy enough for stuffing - so Sherry suggested that we make stuffed peppers using shrimp. I took a few different recipes, ignored them, and made a stuffing with shrimp, corn, Manchego cheese and spices. Leftover stuffing (and there wasn't any in this case) could probably served for a variety of alternative meals.
The rice and bean recipe is cooked rice, caramelized onions, Emeril Essence and a can of red beans. Enjoy!!
SHRIMP STUFFED POBLANO PEPPERS
6 Poblano peppers, charred over grill or gas stove, cooled and peeled
Stuffing:
Olive oil
1 large onion, chopped and sautéed
1 lb. medium shrimp, cooked and chopped
1 ear cooked corn, stripped (or 1 can corn, drained)
1 cup shredded Manchego cheese
1 Tsp. smoked paprika
1 Tsp. ground cumin
10 drops green hot sauce
Char the peppers over a flame (gas grill or gas stove) until charred, turning regularly. Alternatively, place in broiler. Place in bowl and cover with plastic wrap, to sweat off the skin. Then peel off the skin, and slice a pocket in each pepper, to remove the seeds inside.
Sauté the onion in olive oil until soft. Remove with slotted spoon to bowl. Add shrimp and cook, 3 minutes, turning over once, until done. Chop into small pieces. Add to bowl, then add corn kernels, spices, and shredded cheese.
Stuff peppers with mixture, and bake in 375 degree oven for 15 minutes. Serve with beans and rice.
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