Shrimp Stuffed Poblano Étouffée
Panko encrusted poblano croquettes of Creole shrimp and rice in a savory Étouffée.
Equipment
- cutting board
- kitchen knife
- paring knife or dissecting scissors - for filleting the poblanos
- glass casserole dish - for roasting the poblanos
- glass dish with lid - for steaming the poblanos
- 3 pie pans - for breading the poblanos
- dutch oven
- slotted metal spoon
- 2 medium skillets
- metal spatula
- ladle
Ingredients
For Roasting the Peppers
- 6 medium Poblano peppers
- 1 tbsp olive oil
Other Vegetable Ingredients
- 2 large bell peppers - finely chopped
- 2 celery stalks - finely chopped
- 1 large onion - finely chopped
- 3 cloves garlic - minced
- 1 bunch green onions - finely chopped
For the Creole shrimp and rice filling
- ¼ cup butter
- 1 pound medium shrimp - peeled and deveined
- ¼ tsp Creole seasoning - like Tony Chacheres
- 1 tsp kosher salt
- ¼ tsp black pepper - finely ground
- ¼ tsp cayenne pepper
- ¼ cup tomato sauce
- 1 cup dry long grain white rice
- 2 cups chicken stock
For the Étouffée
- ¼ cup butter
- 6 jumbo shrimp - peeled and deveined. Shells reserved.
- 2 tbsp all-purpose flour
- 2 cups chicken stock
For the Croquettes
- 2 cups cooking oil - such as canola
- 2 eggs - beaten
- 1 cup all-purpose flour
- 1 cup panko - Japanese bread crumbs
Instructions
Roast and peel the poblano peppers
- Wash and dry the poblano peppers.6 medium Poblano peppers
- Using a sharp knife or dissecting scissors, carefully cut a straight line, lengthwise through each poblano pepper.
- Carefully cut out and remove the seeds. Try not to remove the stem, or tear the pepper.
- Add peppers to a casserole dish. Coat each pepper in olive oil.1 tbsp olive oil
- Roast the peppers at 425℉ for 20-30 minutes, or until blistered. Transfer the hot peppers to a glass dish with a tight fitting lid.
- Close the lid, allowing the hot peppers to steam for 10 minutes.
- Remove the peppers to a cutting board.
- Carefully peel off the blistered skin. It should easily detach from the pepper.
Prepare other ingredients
- Chop bell peppers, celery, and onions, then set aside.2 large bell peppers, 2 celery stalks, 1 large onion
- Chop the garlic and set aside.3 cloves garlic
- Chop the green onions, and set aside.1 bunch green onions
Make the Creole Shrimp and Rice Filling
- Melt the butter in a Dutch oven or heavy stock pot.1/4 cup butter
- Sauté the medium shrimp until pink. Sprinkle with Creole seasoning.1 pound medium shrimp, 1/4 tsp Creole seasoning
- Remove the cooked shrimp, and set aside for later.
- Add half of the chopped bell peppers, celery, and onions.
- Add salt, black pepper, cayenne pepper, and half of the chopped garlic.1 tsp kosher salt, 1/4 tsp black pepper, 1/4 tsp cayenne pepper
- Add the tomato sauce, stir to incorporate.1/4 cup tomato sauce
- Add the white rice.1 cup dry long grain white rice
- Toss the rice in the tomato mixture until well coated.
- Preheat chicken stock in the microwave, then add it to the rice.2 cups chicken stock
- Stir to incorporate, then bring to a boil. Reduce to simmer and cover with the lid. Let simmer for 14 minutes without peeking.
- Remove the lid, fluff the rice, and reintroduce the medium shrimp to the pan.
- Toss to combine.
- Add the chopped green onions.
- Toss to combine, then remove from the heat to cool.
Making the Étouffée
- Melt butter in a medium skillet or medium heat. Add the jumbo shrimp and their shells.1/4 cup butter
- Add the remaining garlic. Sauté the jumbo shrimp and shells until pink through.6 jumbo shrimp
- Remove the sautéed jumbo shrimp, and set aside. Discard the shells.
- Add the flour to the hot shrimp butter.2 tbsp all-purpose flour
- Make a medium colored roux.
- Add the remaining chopped bell peppers, celery, and onion. Sauté until soft.
- Add the remaining chicken stock.2 cups chicken stock
- Stir to incorporate. Increase the heat, bringing the mixture to a boil.
- Reduce to heat to low, and simmer until sauce thickens by half.
- Add the green onions and stir to incorporate.
- Continue to simmer, allowing sauce to reduce to a stew-like consistency.
- Add the cooked jumbo shrimp back to the pan.
- Toss the thick étouffée with the shrimp until well coated.
Making the Croquettes
- Heat oil to 325℉ in a medium skillet. Add egg wash, flour, and panko to three separate pie dishes.2 eggs, 1 cup all-purpose flour, 1 cup panko, 2 cups cooking oil
- Carefully stuff the roasted and peeled peppers with the shrimp and rice mixture. Be careful to avoid ripping the soft peppers. Fill each pepper until it is bulging with shrimp and rice. Make sure to get several shrimp into each stuffed pepper.
- Dredge the stuffed peppers with flour until thoroughly coated.
- Roll the floured stuffed peppers in egg, until thoroughly wet.
- Roll the stuffed peppers in the panko, until well coated in bread crumbs.
- Add three stuffed peppers to the hot oil at a time. Fry until golden brown on one side, about 3 minutes.
- Carefully turn the peppers to fry on the other side, about 3 minutes more.
- Remove the croquettes to a baking sheet lined with paper towels to drain.
Putting it all together
- Add a ladle of Étouffée to a shallow bowl. Add three croquettes on top of the sauce. Add a jumbo shrimp to the top of each croquette. Garnish with fresh parsley or cilantro.
Nutrition
Calories: 1196kcal | Carbohydrates: 131g | Protein: 67g | Fat: 45g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 519mg | Sodium: 3859mg | Potassium: 2059mg | Fiber: 12g | Sugar: 23g | Vitamin A: 3601IU | Vitamin C: 394mg | Calcium: 301mg | Iron: 5mg
