I never thought I’d be looking to Guy Fieri for an idea on how to tie together shrimp, chorizo, and peppers. I knew I was going to stuff these peppers–but hadn’t figured out a way to tie it all together. So, I won’t say that I was inspired but he was able to practically put together the disparate parts swimming around in my brain. The boyfriend and I went kinda crazy at Winco today. Shrimp, chorizo, feta cheese, poblano peppers, eggplant… it’s going to be a busy cooking weekend. My way of celebrating making it to spring break.
On to the stuffed peppers…
Here is the link to the Fieri recipe.
- Using brown rice
- Feta cheese–cotija would be more authentic, but I just like feta.
- No wine used
- Tomatoes used in the rice
- Roasting the peppers, first, then sweating them and peeling the membrane off the outside
- Not using jalapeno.
- Using enchilada sauce
- tube of chorizo–oh, dear Lord, how I hate cooking with chorizo. It’s slimy, greasy, and doesn’t ever look quite right. But please give it a chance. I’m glad I did.
- an onion
- 1 pound of shrimp
- 1 red bell pepper
- 2 cups chicken broth
- 2 tomatoes
- 1 cup brown rice
- 4 poblano peppers
- 1 can enchilada sauce
- feta cheese
- chili powder
- salt and pepper
Brown the chorizo as best as you can. It’s kind of a yucky process. I’m sorry. Drain it when it gets mostly cooked through. Add diced onion, diced tomatoes, and red bell pepper. Saute for a bit. Add one cup of brown rice and saute for a couple minutes. Add chicken stock and cook rice until tender.
In the meantime, crank your oven up to nearly 500 degrees. Take four poblano peppers and set them directly on the rack. Turn them over with tongs every few minutes, until the the peppers are blistered and black. Take the peppers, throw them in a bowl, and cover the bowl tightly with plastic wrap.
Take your shrimp, douse them with lime juice, chili powder, cumin, and salt and pepper.
When the rice is done, halve the shrimp and throw them in the rice. Turn the heat off and let the residual rice heat partially cook the shrimp. Add half of a crumbled block of feta cheese.
Take the peppers out of the bowl and peel the blistered skin from them. Cut a slit in them and rinse the seeds out under running water.
Grab a can of enchilada sauce. Spoon some in the bottom of a casserole dish. Take a spoon and carefully overstuff your peppers. Place them in the casserole dish and cover with the rest of the enchilada sauce. If you’d like, reserve a handful of shrimp, slice them in half and lay them on top of the stuffed peppers. Cover in the rest of the crumbled feta cheese.
Bake in the oven on 400 until done.
Serve with tortillas and beans.