Best Roasted Shrimp Stuffed Green Chiles Recipes

SHRIMP-STUFFED POBLANO PEPPERS

Shrimp-Stuffed Poblano Peppers image

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

Ingredients

4 large poblano peppers
2 tablespoons butter, melted, divided
1 teaspoon coarsely ground pepper
1/2 teaspoon kosher salt
1 small onion, finely chopped
2 celery ribs, chopped
4 ounces cream cheese, softened
1 pound chopped cooked peeled shrimp
1-3/4 cups shredded Mexican cheese blend
1-1/2 cups cooked rice
2 tablespoons lemon juice
2 teaspoons dried cilantro flakes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
TOPPING:
1 cup panko bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, melted

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.

CUMIN-ROASTED SHRIMP WITH GREEN CHILE COCKTAIL SAUCE

Cumin-Roasted Shrimp with Green Chile Cocktail Sauce image

Who doesn't love shrimp cocktail? We give this classic app a modern spin by roasting the cumin-dusted shellfish to concentrate the flavors, and pairing it with a zesty chile-cilantro dip. It's an addictive combination you can serve hot, chilled or at room temperature.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds peeled and deveined large shrimp, tails on
4 tablespoons olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
Two 4.5-ounce cans chopped green chile peppers
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons fresh lime juice (from 1 lime)

Steps:

Preheat the oven to 425 degrees F. Toss the shrimp with 2 tablespoons of the oil, the cumin, 1 teaspoon salt and 1/2 teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until opaque throughout, 4 to 6 minutes.
Meanwhile, pulse the peppers, cilantro, the remaining 2 tablespoons of oil, lime juice, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until smooth.
Serve the shrimp hot, cold or at room temperature with the sauce. (The sauce can be made ahead and refrigerated for up to 3 days.)

ROASTED SHRIMP STUFFED GREEN CHILES

Roasted Shrimp Stuffed Green Chiles image

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

Ingredients

4 chilies, fresh, medium size Anaheim chiles or 4 pablano chilies
1/2 cup sharp cheddar cheese, shredded
1/2 cup mozzarella cheese, shredded
3/4 cup small shrimp, uncooked and devained
2 green onions, sliced
1 (16 ounce) can green enchilada sauce
sour cream
cilantro

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

SHRIMP-STUFFED CHILES

Shrimp-Stuffed Chiles image

Provided by Marcela Valladolid

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

Vegetable oil
12 whole yellow chiles (guero chiles), or Hungarian wax or large jalapeno
1 tablespoons olive oil
3/4 cup finely chopped white onion
1/2 cup finely chopped red bell pepper
1 pound medium shrimp, peeled, deveined and finely chopped
Salt and freshly ground black pepper
1/2 cucumber, peeled and thinly sliced
1/2 red onion, thinly sliced
3/4 cup low-sodium soy sauce
1/4 cup fresh lime juice, from about 2 large limes

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.