Thirsty Thursday Stuffed Poblanos and Zesty Slaw

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I slacked a bit on getting this out but it is worth the wait! 🙂  This was Thursday 1/17/13 dinner with the Rocker Momma Deanne.

Get a big pot of water boiling. Cut the tops off of 4 big poblano peppers, and add them to the water and boil for 15 minutes or so. You can tell that they are overboiled if they start to split. If  they split, no biggie. Still workable. (Mine split…ooops, margarita kept me busy lol) Meanwhile, peel, devein and butterfly a half pound of shrimp, I use 31/40’s. That means there is approx 31/40 per pound. Season them with S+P, and saute in pan with a little olive oil, about 4 minutes. Set aside. In bowl, mix a bag of instant spanish rice (the kind that is pre-cooked and just needs to be microwaved) with a cup or so of shredded cheese. I used a mixture of  Monterey Jack and sharp Cheddar. When the peppers are done, carefully drain and lay out in casserole dish or pan. Add the shrimp to the rice and cheese mixture and toss. Stuff the peppers best you can with the mixture. If they have split, just lay them open, stuff, and try and close up the sides. Top with more shredded cheese. Bake at 350 for about 25 minutes until heated thru and cheese is melty.  Top with your faves. We had cilantro, sour cream, jalepeno,  tomatoes, lime juice, and avocado slices, and a side of refried beans. Mmmmmmm.

I also threw together this simple slaw:

In a bowl mix together 1+ tsp Sriracha, 3 TBS mayo,  juice of 1 lime, a pinch of sugar, and a handful of chopped cilantro. Add that mixture to a bag of coleslaw, some thinly sliced red onion, and a sliced fresh mango.  Season with S+P to taste. Add more hot sauce to taste. Sliced radishes would also be really great in this….yummy idea!!!

 

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