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Chipotle Shrimp Stuffed Roasted Anaheim Chiles with Southwestern Over the Top
Dinner plans tonight? You'll only need about 30 minutes start to finish to get this great dish on the table. The combination of a couple of grocery items and a few pantry items make prep a snap, plus you can do it all in one pan (less to clean up). Yes, bringing you another way to make dinner Over the Top!
By Laura Briscoe
Is there any better aroma than the scent of peppers roasting over an open flame? The smokiness comes through in this recipe where we are stuffing roasted Anaheim chiles with sustainably caught Key West Pink shrimp from COX seafood with chipotle and tomato, then finishing it with Over the Top Southwestern for some extra spice and satisfying crunch! From start to finish, watch the recipe as it's made here by Chef Laura!
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Chipotle Shrimp Stuffed Roasted Anaheim Chiles with Southwestern Over the Top Recipe
By Chef Laura Briscoe
Prep time:
15 minutes
Cook time:
20 minutes
Servings:
4 servings
Ingredients
12 oz Cox’s Shrimp Co. Sustainably Caught Key West Raw Pink Shrimp 21-30, peeled and deveined, tail off
1/2 of one medium red onion, small dice
1 large clove of garlic, peeled and coarsely chopped
1 large beefsteak tomato, stemmed, medium dice
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 heaping tablespoon chipotle purée, from canned chipotles in adobo sauce
avocado or vegetable oil, for sautéeing - as needed
4 medium Anaheim chiles
4 teaspoons Laura's Gourmet Over the Top Southwestern Blend
Kosher salt, to taste and season while cooking
Instructions
Prepare chiles. Place chiles over open flame or on a grill and roast until skin is charred and blackened. Remove to a bowl and allow to cool.
Prepare filling: heat a large sauté pan over medium high heat. Once hot, add 1-2 tablespoons avocado oil.
tablespoons avocado oil. As soon as oil begins to shimmer, add the red onion. Season lightly with salt.
Sauté onion until translucent, about 5 minutes. Add garlic and cook until aromatic. Add tomato and continue to cook until the tomato begins to break down.
Season with the cumin and smoked paprika and combine well.
Add the chipotle purée and cook an additional two minutes.
Add shrimp and allow to sit in pan without moving for the first two minutes, then begin to sauté until shrimp is coated in juices from the pan. Continue to cook until shrimp begins to curl, about 5 more minutes. Taste and adjust seasonings in the pan.
Remove most of the skins from the chiles, leaving a little for the charred flavor. Using a sharp knife, make a slit in each chile and open the pepper.
Spoon the shrimp filling into the chiles, dividing it evenly. Placing the chiles stem end to tip in the baking dish will allow you to fit all the chiles in one dish.
Top each of the chiles with a teaspoon of Southwestern Over the Top. Place in a preheated 350-degree oven for 5-10 minutes until heated through. Time will be less if you are spooning shrimp directly from cooking into the chiles.
