Shrimp-Stuffed Poblano Peppers​

louisianacookin.com
Yields: 4 servings
Ingredients

• 4 poblano peppers, halved lengthwise and seeded
• 2 tablespoons butter
• ½ cup diced sweet yellow onion
• 1 pound medium fresh shrimp, peeled, deveined, and roughly chopped
• 1 tablespoon minced garlic
• ¼ teaspoon crushed red pepper
• ¼ cup Mexican pale ale*
• 1 tablespoon fresh lime juice
• ½ teaspoon kosher salt
• ½ (8-ounce) package cream cheese, softened
• 1½ teaspoons Mexican seasoning
• ½ cup shredded Monterey Jack cheese, divided
• 2 teaspoons chopped fresh cilantro
• Garnish: chopped cilantro

Preparation​

1. Preheat oven to 350°. Line a baking sheet with foil, and spray with cooking spray.
2. Place peppers, cut side down, on prepared pan. Lightly spray peppers with cooking spray. Bake until slightly tender, 8 to 10 minutes.
3. In a large skillet, melt butter over medium-high heat. Add onion, and cook until tender and translucent, 3 to 4 minutes. Add shrimp, garlic, and red pepper. Cook, stirring occasionally, until shrimp are pink and firm, 3 to 4 minutes. Stir in beer, lime juice, and salt. Bring to just below a boil; cook until reduced by ⅓. Remove from heat, and add cream cheese and Mexican seasoning, stirring until smooth. Stir in ¼ cup Monterey Jack cheese and cilantro. Spoon mixture into pepper halves.
4. Bake until cheese just begins to bubble, 10 to 12 minutes. Increase heat to broil. Sprinkle remaining ¼ cup cheese over stuffed peppers. Broil until cheese begins to brown, 2 to 4 minutes. Garnish with more cilantro, if desired. Serve immediately.

Notes
* We used Corona Extra pale ale.