Shrimp-Stuffed Chiles
Serves: 3
Jadyn Kohler
1 January 1970
Based on User reviews:
60
Spice
57
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Pour enough vegetable oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F
3
Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes
4
Transfer to paper towels to drain and set aside
5
In a separate pan, heat the olive oil
6
Add the chopped onions and saute until golden brown, about 8 minutes
7
Add the bell peppers and saute until soft, about 5 minutes
8
Add the shrimp and cook until pink and cooked through, about 8 minutes
9
Season the filling with salt and pepper
10
Cut a lengthwise slit in each chile and carefully scoop out the seeds, leaving the stem intact
11
(For milder heat, carefully cut out the ribs
12
) Divide the shrimp filling among the chiles, then close, overlapping the sides of each opening slightly
13
On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter
14
Arrange the chiles, seam-side up, on top of the salad and serve