TIGER SHRIMP STUFFED POBLANO PEPPERS
Recently I was preparing our weekly family dinner and street tacos were on the menu. I was looking through the fridge and freezer to find something else to serve along with them. I found a bag of frozen tiger shrimp from Costco in the freezer and almost a dozen poblano peppers in my veggie fridge. This is what I came up with and MAN THEY WERE GOOD! It was a definite hit with the men judging by the mmmm’s.
INGREDIENTS:
6 poblano peppers, halved and seeded
12 rashers (strips) of bacon
1/2 cup cream cheese
1/2 Monterey Jack Cheese (or cheddar if it’s what you have on hand)
1/2 - 1 tsp Cajun/creole seasoning (to your taste preference) - I like to use either Slap Ya Mama or Tony Chachere’s Cajun/creole seasonings if I don’t have my own blend made up.
DIRECTIONS:
Pre-cook the bacon on a baking sheet under the broiler for 5 mins. Remove from oven and drain off most of the drippings, leaving enough to coat pan.
Cut poblano peppers in half and scoop out seeds and pith.
Spread a generous dollop of cheese mixture inside.
Peel uncooked tiger shrimp. I like to leave the tail on because it looks pretty when it’s done.
Place shrimp in each pepper and wrap with bacon, securing with a toothpick if needed. Place on baking sheet with the left over bacon grease.
Roast at 400 degrees F for 10-15 minutes until the shrimp is bright pink and the pepper looks roasted.
Serve and ENJOY!