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Tropical poblano peppers with shrimp

Yes, it has been awhile since I have published a recipe. True I have cooked, just forgotten to share with everyone. I have a couple of great ones too.

It is not often I randomly shop without a purpose for a meal. The poblanos looked wonderful at the market so I was compelled to purchase two hoping to come up with a stuffing. Of course there is a time frame involved…., if I don’t come up with something fairly soon they will spoil and that is a waste. Planning meals ahead for the week is just something I do, trying to maximize potential left overs etc. Rotating what we have in the freezer is a priority too, things can get lost in there. So, I found some nice fish and decided on fish tacos, and an older bag of gulf shrimp, that really needed to be used. Now this old brain went to work and this is what I came up with. It has a wonderful sauce to go over it too.

  • 2-4 poblanos roasted, peeled, plus you can gently cut the seed pod out.
  • 12 shrimp, peeled and deveined
  • 1 Serrano, veined and seeds removed, chopped fine
  • 1 8 oz can crushed pineapple (divided)
  • 1 cup shredded jack cheese
  • 1/2 cup uncooked rice
  • 1 cup water
  • 2 tablespoons tri pepper jelly (hot and sweet pepper jelly)
  • 1/2 teaspoon salt
  • 1/4 cup chopped cilantro or about a half a bunch
  • 1 teaspoon paprika
  • 1 teaspoon season salt


  • 2 cups 1/2 and 1/2
  • 1 leek white parts finally chopped
  • 1/2 cup pineapple
  • 2 tablespoons butter plus 3 drops of olive oil
  • 3 teaspoons flour or corn starch

To prep before hand: To cook rice, boil one cup water add rice, stir. Reduce heat to low and cook 30 minutes, remove from heat and set aside. Roast peppers until dark brown-black, skin starts to peel away, (you can do this in the broiler section of your oven) place in a paper bag to sweat for ten minutes. Remove skin, gently make a slit to remove seeds, leave on stems then set aside. Peel shrimp and devein, remove their little tails too. You can place them on a plate or foil, sprinkle season salt and paprika on both sides. Cook on high heat: either in a grill type pan, or under the broiler or on the bbq until done, chop into thirds; Set aside. Shred the cheese, chop the serrano and cilantro, measure out 1/3 cup pineapple.

At this point everything should be chopped, cooked and ready to assemble. Heat oven to 350 degrees. Lightly grease an 8×8 pan, or something similar. In a bowl dump cooked rice, pineapple, serrano, cilantro, cheese, tri pepper jelly, salt, shrimp and cheese. Toss to mix, if the rice is still warm the cheese will start to melt. No worries…. Next stuff each pepper with mixture, using all you have. I cooked only two poblanos having insides left over we saved them for later. Place the stuffed peppers in a pan and bake for 40 minutes.

While peppers are cooking clean and chop leek. In a shallow sauce pan heat butter and olive oil, add leeks, let cook until tender. Add flour and stir, pour in 1/2 and 1/2 and add pineapple. Heat until thickened.

When poblanos are done place carefully on plate serving with the sauce over the top. This has a nice heat with the poblano and sweet with the tropical flavors. As always we hope you enjoy.



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