Shrimp Stuffed Peppers

If you are like us, you love a little heat in your food! We constantly have a bottle of Tabasco on the table with dinner. Sometimes, other hot sauces are the way to go, like for these stuffed peppers. Find yourself a bottle of Frank’s Wing Sauce and get ready for a treat! What I like about this recipe is the variety of flavors. They are like nothing I have had before.  I usually use Anaheim peppers, but you can use something a little milder if you prefer. Chiles are funny because they always seem to be different in the amount of heat they give you. Sometimes, they are just right and they you will get a super spicy one. Sometimes adding a little something extra to counteract the heat helps. You can also adjust by getting the milder Frank’s. There are several levels available, so choose the one best for your crowd!

Shrimp Stuffed Peppers

Feeds 4-6 People 1 lb Shrimp (peeled and deveined, tails removed) 8-10 Anaheim chiles 1 Plantain 1 Avocado Cubed 1/2 c Shredded Cheddar Cheese 2 T Butter 2-3 Green Onions ~ 1/3 c Frank’s Wing Sauce Cut the shrimp into small pieces (usually three per shrimp) and set aside. Place whole washed chiles on a baking sheet under the broiler until they blister turning them so they are blistered on all sides. (This can also be done over an open flame.) Keep an eye on them, as this can go quickly! Place the chiles in a bowl, cover with plastic wrap and set aside for 10-15 min. After the peppers have steamed, peel the peppers and open a slit in them while keeping the peppers whole. Remove seeds, rinse and return to baking sheet. Peel and slice the plantain. Heat 1 T butter over medium high heat in a skillet. Add the sliced plantain and cook until brown on both sides. Remove from heat and set aside. Combine the shrimp with Frank’s sauce, add salt and pepper to taste. Add remaining T of butter to pan over medium heat. Add the shrimp and cook until firm and pink. Remove from heat. Preheat oven to 350 degrees. Combine shrimp, plantains and avocado and divide between the chiles filling them. Sprinkle with cheese and sliced green onion. Place in oven to melt cheese and brown slightly.

Serve immediately with Spanish rice and beans. Enjoy!!



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