Poblanos with Late-Summer Vegetables and Shrimp

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Roast poblanos to bring out their sweetness then stuff with shrimp, more veggies, crispy tortilla strips, and a drizzle of a spicy-citrus dressing for a veggie-forward meal that satisfies.

Poblanos with Late-Summer Vegetables and Shrimp
Photo: Carson Downing
Hands On Time:
25 mins
Total Time:
55 mins
Servings:
6
Yield:
6 stuffed peppers

Ingredients

  • 6 fresh poblano peppers

  • 1 tablespoon olive oil

  • 12 ounce fresh or frozen (thawed) medium shrimp in shells, peeled, and deveined

  • 1 ½ teaspoon chili powder

  • ¾ teaspoon ground cumin

  • ½ teaspoon each kosher salt and ground black pepper

  • 6 tablespoon olive oil

  • 3 cup chopped zucchini and/or summer squash (12 oz.)

  • 2 ears sweet corn, husks and silks removed and corn cut from cobs, or 1 cup frozen (thawed) corn

  • 1 ½ cup red and/or yellow cherry tomatoes, halved

  • ¼ cup chopped fresh cilantro

  • ¼ cup thinly sliced green onions

  • ½ - 1 fresh serrano pepper, seeded if desired and thinly sliced

  • 2 limes (2 tsp. zest; 3 Tbsp. juice)

  • 2 garlic cloves, minced

  • Crispy tortilla strips, toasted pepitas, thinly sliced radishes, and/or lime wedges

Directions

  1. Preheat oven to 450°F. Line a shallow baking pan with foil. Place poblano peppers in pan; drizzle with 1 Tbsp. olive oil. Roast 15 minutes or until tender and starting to char. Wrap peppers in foil; let stand 15 minutes or until easy to handle. Peel skins from peppers. Make a slit along one side of each pepper; remove and discard seeds.

  2. Meanwhile, for filling: In a medium bowl combine shrimp, chili powder, cumin, and 1/2 tsp. each kosher salt and ground black pepper. Drizzle with 1 Tbsp. olive oil; toss to coat. Heat an extra-large skillet over medium-high. Add shrimp mixture; cook 2 to 3 minutes or until shrimp are opaque, stirring once or twice. Remove from skillet.

  3. In the same skillet heat 1 Tbsp. olive oil. Add zucchini and corn. Cook 5 minutes or until tender and slightly browned, stirring occasionally. Add tomatoes; cook 2 minutes or until softened. Return shrimp to skillet. Toss to combine. Season with 1/4 tsp. each kosher salt and black pepper.

  4. For vinaigrette: In a small bowl combine cilantro, green onions, serrano, lime zest and juice, and garlic. Add 1/4 cup olive oil; whisk until combined.

  5. Spoon shrimp mixture into poblano peppers. Drizzle with vinaigrette. Serve with tortilla strips, toasted pepitas, radishes, and/or lime wedges. Serves 6.

Nutrition Facts (per serving)

285 Calories
20g Fat
15g Carbs
15g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 285
% Daily Value *
Total Fat 20g 26%
Saturated Fat 3g 15%
Cholesterol 79mg 26%
Sodium 187mg 8%
Total Carbohydrate 15g 5%
Total Sugars 6g
Protein 15g
Vitamin C 73.4mg 367%
Calcium 68mg 5%
Iron 2mg 11%
Potassium 661mg 14%
Folate, total 46.3mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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