Poblano Peppers Stuffed with Saffron Rice & Grilled Lime Shrimp

Poblano Peppers stuffed with yellow rice and grilled shrimp_Heidy L. McCallum_The McCallum's Shamrock PatchStuffed Pablano Peppers NEVER tasted so easy and good!These AMAZING Peppers are stuffed full of a glorious concoction of Saffron Rice with a variety of vegetables to make this a wonderfully flavorful and enticing meal! The BONUS is the tasty Grilled Lime Shrimp!

Ingredients for Saffron Rice

  • 2 1/4 cups chicken broth
  • 1 and 1/2 cups rice
  • 1 carrot diced
  • 1/4 cups of fresh or frozen peas
  • 1/4 cup red pepper, finely chopped
  • 2 tablespoons minced onion
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 6 saffron strands, crushed & dissolved in a small amount of hot water
  • 16 green olives, sliced in half (optional)

Directions

Heat olive oil in a large saucepan and sauté onions and peppers until translucent. Stir in rice and salt and sauté briefly, until the rice begins to brown slightly.Add chicken broth, all other ingredients, and saffron water, and bring to a boil. Lower heat and cook, covered, for about 20 to 35 minutes.

Grilled Lime Shrimp

  • 2 tablespoons olive oil
  • 1 and 1/2 tablespoons freshly squeezed lime juice
  • 1 tablespoon of cilantro
  • 1/4 teaspoon fresh lime zest
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cloves garlic, minced
  • 1/2 pound shelled deveined uncooked shrimp

Directions

Mix together all ingredients except shrimp in a bowl.Next add shrimp; toss to coat. Let stand for 20 minutes to marinate. Place shrimp on preheated grill over medium heat.Cook 3-5 minutes or until shrimp turn pink, turning once and brushing with marinade occasionally.

Pablano Peppers

  • 6 clean poblano peppers seeds removed and halved

Directions
On a preheated grill roast, your poblanos for about 4-6 minutes or until the pepper begin to slightly char, careful NOT to overcook.

Assembly
Place rice mixture into each pepper, careful not to tear pepper. Place 2 halves on the plate. Top with 2 shrimp each. Serve if desired with avocado and lime wedges.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.

Advertisements

15 comments

  1. This stuffed pepper recipe looks incredible. I really don’t like shrimp but I have never had any from your area. They must be a lot better. They are a LOT bigger. The poblano peppers looks so good. I love them roasted. This sounds and looks delicious; even to me!

    Like

  2. Poblanos are my favorite pepper! This dish looks so tasty and colorful! I haven’t cooked with saffron yet but it is on my list to try!!!!

    Like

  3. I do not eνen know howw I ended up herе, but I thougfht this post was good.
    I don’t knoա who you are but definitel you’re
    going tto a famօus blogger if yoս aren’t already 😉 Cheers!

    Like

Share your thoughts with The Patch Crew

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s