I am literally losing my mind! In excitement of course. I’ve been holding on to this recipe for a while. I think now is a good time to share it, don’t you?
I’m in a pretty good mood this morning – I mean it is Saturday after all. On top of that, I have the entire day to just lounge around and take some serious relaxation for myself. Something that is much needed by the way.
I think now is a good time to take advantage of my free time…
So I could capitalize on so many other opportunities I have coming up – before I start moving around again. In attempts to expand my brand, One Feisty Chef LLC, I’m now offering social media advertising/partnerships for companies that..
1.) Offers growth to my company’s resume,
2.) Compliments the products and services that I already offer,
3.) Can bring awareness to the importance of supporting small/local businesses.
On the outside OFC is just a small catering company – don’t be fooled. Behind these doors is a powerhouse bursting with ideas and opportunities that are being strategically mapped out. Just know this, when the doors opens your mind will be blown. #ExtremelyExcited
That’s why I decided to share this recipes with you all! Because it looks like a simple fried poblano pepper on the outside, BUT THE INSIDE…
it’s bursting with flavor!
I hope you enjoy this recipe and all that my company has to offer! 😜
Shrimp Stuffed Poblano Peppers
– 4 Poblano Peppers
– 1 Tbsp. Olive Oil
– 1 lb Shrimp, chopped
– 1 cup Mozzarella, shredded
– 1/2 Onion, diced
– 1/2 Bell Pepper, diced
– 2 Tbsp. Garlic, minced
– 2 tsp. Parsley
– 2 tsp. Paprika
– 1 tsp. Crushed Red Pepper Flakes (optional)
– Salt & Pepper, to taste
– 1-2 cups Flour
– 4 Eggs, beaten
– 1 cup Milk
– Oil, for frying
– 1/4 cup Flour
– 4 Tbsp Butter
– 1/2 cup Broth
– 1 Tbsp Onions, diced
– 1 Tbsp Bell Peppers, diced
To stuff the peppers: cut a slit vertically down the middle of the pepper. DO NOT cut the slits to the ends of the peppers. Remove the seeds and gut of the peppers and discard. Set Aside.
Next, heat olive oil in a pan and sauté the peppers, onions, and garlic until translucent and fragrant. Add Shrimp, season with parsley, paprika, crushed red pepper flakes, salt and pepper. Then cook for 3-5 mins, or until the shrimp is cooked through.
Transfer the shrimp and peppers to a medium sized bowl, let cool slightly before adding cheese.
Preheat oil to 365ºF
Stuff the peppers with about 1/4 of the shrimp mixture. *Please be careful, do not overstuff or break the peppers. Set peppers in the freezer for about 1 min.
In a medium sized bowl, whisk together eggs and milk, and season with salt and pepper.
Next, coat the peppers with the flour, shake off the access, coat in the egg mixture – then coat in flour again.
Fry the peppers in heated oil for about 8-10 mins, or until golden brown and heated through.
For the sauce: melt butter in a skillet, sauté onions and peppers. Then dust with flour, salt, and pepper. Cook until coated with butter. Once the flour is slightly bubbly, slowly whisk in the broth and let simmer for about 1-2 mins. Season to taste.
Serve Peppers immediately with sauce on top.