This Cheese Shrimp and Poblano Pepper with Salsa Verde is one of my mother’s delicacies. Most of her dishes include ingredients like salsa/hot sauce, cilantro, and peppers. My mom’s favorite food is shrimp so this is how this Cheesy Shrimp and Poblano Pepper with Salsa Verde dish was born, and trust me, you won’t regret making it!
Most cooking rules say, don’t add cheese to your seafood! Say what?! I don’t’ know who made that up, but this Cheesy Shrimp and Poblano Pepper with Salsa Verde combination is to die for. It is pretty similar to my vegetarian Cheesy Zucchini with Corn.
Other dishes that will pair well with this dish:
How to make Cheesy Shrimp and Poblano Pepper with Salsa Verde:
Roast the Poblano Peppers. At 400°F, roast the poblano peppers for 20 minutes, occasionally turning with tongs. Place the peppers in a bowl covered with a clean towel or a plate for 20 minutes extra. The skin will blister off the pepper so then take the skin off, cut the pepper on one side and take the seeds out! Wash under the sink to get some of those difficult seeds out. Leave the stem on. Place them on a paper towel. When dry, cut the pepper into slices.
In a large saucepan on medium-high heat, add the onion and sauté until soft, about 5 minutes. Add the garlic for 1 minute, until fragrant. Add the shrimp in a single later and cook until the edges turn pink, about 1 minute. Flip the shrimp and add the salsa verde as well as the sliced poblano peppers. Cook the shrimp for another 1-2 minutes.
Add the shrimp mixture into an oven safe dish. Top with cheese and squeeze lime over the mixture. Bake in the oven, at 400°F until the cheese melts, about 3-5 minutes.Print