Mike Garten
Pro tip: Serve these shrimp and cheesy peppers with tortillas to let guests DIY tacos.
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Yields:
6
servings
Total Time:
0
hours
40
mins
lb.
poblano peppers (about 5)
lb.
mini sweet peppers
bell peppers (yellow and orange)
tbsp.
olive oil, divided
lb.
extra-large shrimp, peeled and deveined
c.
tortilla chips, finely crushed
tbsp.
cilantro, finely chopped
oz.
Monterey jack cheese, coarsely grated
slices white American cheese
- Heat grill to medium-high. Brush peppers all over with 1 tablespoon oil and grill, turning occasionally, until charred on all sides, 5 to 9 minutes depending on pepper size; transfer to cutting board.
- Meanwhile, thread shrimp onto skewers, brush with remaining 1½ tablespoons oil and season with ¼ teaspoon each salt and pepper. Finely grate zest of lime into small bowl, then add chips and cilantro and toss to combine.
- Using knife, gently scrape charred skin from poblano, bell and jalapeño peppers and discard. Cut all but mini peppers into pieces. Grill shrimp until opaque throughout, about 2 minutes per side.
- In small pot, bring half-and-half to a simmer. Add cheese and whisk constantly until cheese is melted and sauce is thickened. Remove from heat, then spread on large platter.
- Transfer peppers to platter on top of cheese and squeeze juice of lime over top, then sprinkle with tortilla mixture. Serve with grilled shrimp.
Nutritional Information (per serving): About 390 calories, 21 g fat (9.5 g saturated), 34 g protein, 1,340 mg sodium, 16 g carb, 1 g fiber
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Source : Goodhousekeeping
