Mex-Sea-can Stuffed Poblano

There were 2 more Johnsonville chorizo links left over from the Chorizo and Potatoes recipe, so I was determined to use the rest of it. I also had some good looking shrimp I wanted to grill, but shrimp has not been good to me on the grill lately. The idea to combine the chorizo and shrimp didn’t seem that odd to me, somehow I could taste how it would come out before I cooked it and I wanted to make it happen.

In addition, being that it was a hot day, I wanted to make a cold creamy sauce. I basically used the only fresh ingredients I could find…avocado and cilantro. Why not? I could also taste how good that could be. This was something I totally made up and even though I could imagine how it would taste…I wasn’t sure, it could make me gag.

Avocado-Cilantro Sauce

  • 1 Avocado (remove skin and seed)
  • 1 cup Light Sour Cream
  • ¼ cup Cilantro
  • 1 Lime (use juice only)
  • ½ tsp Garlic (minced)

Instructions

  1. Combine all ingredients in a food processor, blend until smooth.
  2. Place in the fridge until ready to use.

Grilled Poblano peppers stuffed with Chorizo & Shrimp

Peeled and de-veined shrimp

  • ½lb Raw Shrimp (de-veined and tails off)
  • 1/2lb Mexican Chorizo
  • 1/3 cup Vidalia onions (rough chopped)
  • 2 Poblano peppers

Step 2 - Peppers on the grill

Instructions

  1. Setup the grill for the 2-zone method.
  2. Place the peppers directly over the hot side of the grill with the lid on until it is semi-soft and a little charred.
  3. Place chorizo and onions in a skillet and let it cook on the cool side with the lid on until the onion is soft.
  4. Check the peppers and stir the chorizo every few minutes.
  5. Spray the shrimp with oil so they don’t stick to the grill grates.
  6. Cook shrimp until they’re pink, add them to the skillet and mix well.
  7. When the peppers are semi-soft, make it into a pocket and scoop out the veins and seeds.
  8. Stuff the peppers with the chorizo & shrimp mix and put them the on the cool side of the grill with the lid on.
  9. The peppers are done with they are completely soft, be careful, use a spatula and tongs to handle them.
  10. Apply a dollop of avocado-cilantro sauce and serve immediately.

Step 3

  • Servings: 2
  • Prep time: 15 minutes
  • Cook time: 30 minutes

Step 6

Step 8

A pleasant surprise this turned out to be. The avocado sauce was killer, it’s worth doing again, except I want to make it a thinner sauce.  Impromptu meals are sometimes questionable for me (and I get those “you’re doing what?” looks from my wife), but I think I’m on to something. It can be improved, but I haven’t put my finger on it…maybe it needs a hint of smoke.

Step 10...Eat up!

We agreed that this was something we would do again. Since my wife was counting her calories, she counted that her meal had 400 calories…who knew! Of course, she subbed the chorizo for Boca meat, but everything else was the same.

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