Shrimp Stuffed Poblano Pepper With Faux Guacamole Recipe by LuzMa SG
Cooking Instructions 30 minutes 1 Prepare the ingredients. Roast the poblano pepper until the skin is well charred. 2 Let it steam in a plastic bag for at least 30 minutes to make peeling easier. Remove the skin and seeds in a bowl of water. Separately, cook the tomatillos with the garlic clove, chopped zucchini, onion, and a little water. 3 Once it comes to a boil, reduce to low heat and simmer for 10 minutes. In a skillet, heat the teaspoon of oil and brown the halved jalapeño pepper until golden on all sides. 4 Blend the cooked vegetables with the browned jalapeño and cilantro in a blender. Season with salt to taste. Clean the shrimp, removing shells and tails, and sprinkle with salt, pepper, and paprika. 5 Sear the shrimp in a hot skillet for 3 minutes on each side, until cooked through but not overcooked. Let cool. Stuff the poblano pepper and top with the faux guacamole. Serve with rice or your preferred side. 1 Prepare the ingredients. Roast the poblano pepper until the skin is well charred. 1 Prepare the ingredients. Roast the poblano pepper until the skin is well charred. 2 Let it steam in a plastic bag for at least 30 minutes to make peeling easier. Remove the skin and seeds in a bowl of water. Separately, cook the tomatillos with the garlic clove, chopped zucchini, onion, and a little water. 2 Let it steam in a plastic bag for at least 30 minutes to make peeling easier. Remove the skin and seeds in a bowl of water. Separately, cook the tomatillos with the garlic clove, chopped zucchini, onion, and a little water. 3 Once it comes to a boil, reduce to low heat and simmer for 10 minutes. In a skillet, heat the teaspoon of oil and brown the halved jalapeño pepper until golden on all sides. 3 Once it comes to a boil, reduce to low heat and simmer for 10 minutes. In a skillet, heat the teaspoon of oil and brown the halved jalapeño pepper until golden on all sides. 4 Blend the cooked vegetables with the browned jalapeño and cilantro in a blender. Season with salt to taste. Clean the shrimp, removing shells and tails, and sprinkle with salt, pepper, and paprika. 4 Blend the cooked vegetables with the browned jalapeño and cilantro in a blender. Season with salt to taste. Clean the shrimp, removing shells and tails, and sprinkle with salt, pepper, and paprika. 5 Sear the shrimp in a hot skillet for 3 minutes on each side, until cooked through but not overcooked. Let cool. Stuff the poblano pepper and top with the faux guacamole. Serve with rice or your preferred side. 5 Sear the shrimp in a hot skillet for 3 minutes on each side, until cooked through but not overcooked. Let cool. Stuff the poblano pepper and top with the faux guacamole. Serve with rice or your preferred side. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Italian Wedding Soup Garden Breakfast Sandwich Keto Chili California Farm Fresh Shrimp Spring Roll Grandmas Rhubarb Cake Italian Wedding Soup Garden Breakfast Sandwich Keto Chili California Farm Fresh Shrimp Spring Roll Grandmas Rhubarb Cake Raw Mango FIZZZZ 📌 Fenugreek and Coriander Leaves Flat Bread (Thalipeeth) Tomato Rice in Pressure cooker Instant Microwave Handvo Vegetable Masala Oats Porridge Aloo Cheese Paratha Poori bhaji 🎂🥕Carrot Cake🥕🎂 Egusi Soup Carrot & Fenugreek leaves paratha Raw Mango FIZZZZ 📌 Fenugreek and Coriander Leaves Flat Bread (Thalipeeth) Tomato Rice in Pressure cooker Instant Microwave Handvo Vegetable Masala Oats Porridge Aloo Cheese Paratha Poori bhaji 🎂🥕Carrot Cake🥕🎂 Egusi Soup Carrot & Fenugreek leaves paratha