Wednesday, August 22, 2012

Elote Shrimp Stuffed Roasted Pablano

Saturday night dinner with my sister this past weekend turned into Sunday Brunch!  We had too much fun celebrating our weekend together that we didn't stop talking and having a good time long enough to fix our dinner!  However we got up, made some Chicory Coffee and whipped up these stuffed pablano's for brunch and they were killer! 

I've taken the unforgettable tastes of Mexican Street Corn on the Cob (Elote) and combined it with sauteed shrimp and stuffed it in a roasted pablano pepper.  Perfect for brunch, dinner appetizer or as a meal with fresh green salad.

Elote Shrimp Stuffed Roasted Pablano Pepper

Yields 2 Pablanos

3 Ears Corn, Kernels Cut off
1 lb 21/25 ct Shrimp, Peeled & Devined
1 Jalapeno Pepper, Fresh Diced Fine (seeds removed)
1/4 Cup Onion, Chopped 
1/4 Cup Fresh Cilantro, Chopped
1 Tablespoon Mayonnaise or Veganise
1 Lime, Juiced
1 Tablespoon Seasoning Mix (I use my Summer Salt Seasoning - I'll post tomorrow)
1/4 Cup Parmesan Cheese, Shredded (Good quality)
 2 Tbsp Coconut Oil, Divided
2 Pablano Peppers

In a large bowl, cut off corn kernels off the cob, add diced jalapenos and onion.

In a medium cast iron skillet, add 1 tbsp coconut oil and saute corn, jalapeno and onion until softened.  Remove from heat and set aside.

In same skillet, add the other tbsp of coconut oil and cook shrimp until pink and season with your favorite seasoning mix.  I use the Summer Salt recipe if make with Himalayan Pink Sea Salt.  (I'll post tomorrow...running late today.)

Remove shrimp from heat to cool a bit.  Then dice into large chunks.

In bowl with corn add mayonnaise, lime juice and Parmesan cheese.  Mix together and then add fresh cilantro.  Mix in shrimp and set aside.

Roast Pablanos by rubbing with coconut oil and broiling in oven on all sides until black.  Remove from oven and place in a plastic bag and let it rest in the bag for about 10 minutes.  Then peel the black skin off the pablanos.  Do not rinse or it will take the smokey flavor away.

Slice the pablano on one side from the top to the point, gently and remove the seeds.  

Stuff pablanos with filling and bake in 350 degree oven for 10 minutes until filling is heated through.

Here's to you my Soul Sister!


1 comment:

  1. And they were Yummo!! Love ya Soul Sister ~Peace