Shrimp Stuffed Chiles
A fusion of Mexican flavors with stuffed sweet and some spicy peppers!
Servings 6 Servings
Ingredients
- Avocado oil or a mild olive oil
- 14 jalapeno peppers or assorted sweet and hot peppers
- ¾ cup finely chopped white onion
- ½ cup finely chopped Anaheim peppers
- 1 habanero pepper seeded and minced
- 2 cloves garlic minced
- 1 pound medium shrimp peeled, cleaned, and finely chopped
- 1 teaspoon smoked paprika
- Salt and freshly ground pepper
- 1/3 cup fresh lime juice
- 1 cup Maggi sauce or soy sauce
- 1 small cucumber peeled and thinly sliced
- ¼ small red or white onion thinly sliced
- 1/2 c shredded carrots, optional
- 2 tablespoons chopped cilantro for garnish
Instructions
- Pour enough oil into a large heavy skillet to come a ½ inch up the sides of the pan and preheat to medium heat for 5 to 6 minutes.
- Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to a plate that is lined with paper towels to drain and set aside. Chop the shrimp and transfer it to a bowl, season with smoked paprika, salt, peppers, and 1 tablespoon of oil, set aside.
- Discard the oil, leaving only 1 tablespoon in the skillet. Add the onions and peppers, season lightly with salt and pepper, and saute until golden brown, about 8 minutes. Add the garlic and cook for 1 more minute. Add the shrimp, and cook until pink and cooked through, about 5 minutes. Taste for salt and let cool.
- Mix the maggi sauce and lime juice. On a serving plate with a rim, layer the sliced cucumbers, red onion and carrots. Pour some of the maggi/lime juice over the cucumbers and onions. Garnish with cilantro. Reserve.
- Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stems intact. (For milder heat, carefully cut out ribs.) Divide the shrimp filling among the chiles, careful not to overfill because peppers will tear. To serve, place stuffed peppers on top of the dressed cucumbers.
Notes
This dish can be served at room temperature or chilled.