Wednesday, April 17, 2013

Shrimp and Broccoli Stuffed Poblanos!

This recipe was inspired by Chile Rellenos that I originally  tried at Cancun Restaurant and Bar and Grill in Hardy, Virginia.  The traditional recipe involves stuffing a Poblano with  shredded beef or other meat and cheese, dipped in  egg and fried, then covered with a red sauce.  The following recipe has a twist with influence also from Asian  cuisine flecked with wonderful, fresh broccoli, meaty bite- sized pieces of shrimp, complimented by the ever fabulous fish sauce, sweet chili sauce and garlic, suspended in cream cheese filling.   I received  fabulous reviews from all the family who tried it, about 10 people , except for one person who  felt it needed something else, I figure  texture wise, and I  decided it would definitely benefit from a hearty helping of rich and buttery breadcrumbs atop.  The implementation of the bread crumbs would cater to the aesthetics of the dish as well.  Thanks for being straight forward brother in law, that helps me to improve and grow!  The overall recipe is subtle and pleasing to the palate and may be served a la Carte, or alongside your protein of choice.  For smaller portion sizes, simply increase the number of chilies.  For meatless vegetarian fare, simply omit the shrimp and replace with an equal amount of more broccoli or chopped Portobello or button mushrooms.
6 Poblano chilies
1 8 oz pkg. cream cheese, at room temperature
12 oz. fresh steamed  broccoli, rough chopped
1 lb. 21 -24 fresh shrimp, chopped
1 tbsp. fish sauce
2 tbsp. sweet chili sauce
2 cloves garlic, pressed or finely minced
1  egg, slightly beaten
Olive oil  for drizzling
Bread crumbs, optional ( about 1 cup, sauteed in a little butter)
Preheat oven to 400*F.
Roast Chilies on foil lined  baking sheet until slightly charred, about 10 minutes,turning occasionally.
Let cool enough to handle carefully peel . Make a cut down the length of the chili and remove seeds with a spoon.
Reduce oven heat to 375*.
In a medium bowl, combine remaining ingredients in a folding fashion. and stuff Poblanos with shrimp filling.
Bake in an oven safe dish sprayed with cooking spray and bake until filling is set and internal temperature reaches 165 degrees, about 45 minutes.
Let rest before plating.  Serves 6.
* I used baby chard from my herb garden for garnish!
Poblanos pictured here with another recipe featured on my blog, Seared Chops with Blackberry Citrus Demi  Sauce!

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