Mex Sea can Stuffed Poblano
Serves: 2
Ingredients:
2 poblano peppers
1/2 pound Mexican chorizo
1/3 cup vidalia onions (rough chopped)
1/2 pound raw shrimp (de-veined and tails off)
Nonstick spray
Avocado-Cilantro Sauce:
1 avocado (remove skin and seed)
1 cup light sour cream
1/4 cup cilantro
Juice of 1 lime
1/2 tsp garlic, minced
Method:
Combine Avocado-Cilantro Sauce ingredients in a food processor. Blend until smooth.
Place sauce in the fridge until ready to use.
Setup the grill for the two-zone method.
Place the peppers directly over the hot side of the grill with the lid on until they are semi-soft and a little charred.
Place chorizo and onions in a skillet and let them cook on the cool side with the lid on until the onion is soft.
Check the peppers and stir the chorizo every few minutes.
Spray the shrimp with oil so they don’t stick to the grill grates.
Cook shrimp until they’re pink, add them to the skillet, and mix well.
When the peppers are semi-soft, make each one into a pocket and scoop out the veins and seeds.
Stuff the peppers with the chorizo and shrimp mix and put them the on the cool side of the grill with the lid on.
The peppers are done when they are completely soft. Be careful use a spatula and tongs to handle them.
Apply a dollop of Avocado-Cilantro Sauce and serve immediately.
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