RECIPE: Shrimp stuffed peppers bring subtle heat and big flavor
Shrimp is a fantastic lean protein that adapts easily to different cuisines, including this Latin-inspired quick weeknight supper. The warm spices, aromatic citrus and herby cilantro enhance the sweetness of the shrimp. This recipe offers a lot of flavor without a lot of fat.
Keep a bag of shrimp in the freezer for last-minute meals; they defrost quickly and cook quickly, too.
Which shrimp should you buy? Some imported shrimp are raised in crowded ponds and proactively administered antibiotics to keep disease at bay, but are not labeled as such. To avoid antibiotics in your shrimp, seek out certified sustainable or wild-American shrimp. Georgia’s leading seafood product is shrimp; the state harvests between 4.5 and 10 million pounds a year, according to Georgia Grown, a Georgia Department of Agriculture development program. Let’s keep antibiotics at the pharmacy and out of our dinner, and put money back into the local economy at the same time. (I’m passionate about sustainable seafood and serve on the Seafood Watch Chef’s Blue Ribbon Task Force.)
Keep in mind that when buying fresh or defrosted raw shrimp, the odor is a good indicator of freshness; good-quality shrimp have a slightly sweet aroma; deteriorating shrimp smell overly fishy and sometimes faintly like ammonia.
Shrimp Stuffed Peppers
Banana peppers are not as mild as a bell pepper, but not as spicy as a poblano, registering about 500 heat units on the Scoville scale, which measures the spiciness of peppers. Banana, Hungarian wax and Cubanelle pepper walls are thinner than bell peppers, making these quick-cooking peppers a great alternative for stuffing with shrimp. Serve these stuffed peppers with whole grains, or on top of a salad for even more vegetables.
- 1 pound large shrimp (21/25 count), peeled, deveined, and chopped into 1/2-inch pieces
- 1/2 teaspoon ground coriander
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- 2 tablespoons chopped fresh cilantro, plus leaves for garnish
- Grated zest of 1 lime, plus wedges for garnish
- 4 banana, Hungarian wax or Cubanelle peppers, halved lengthwise and cored
- Heat the oven to 450 degrees. In a large bowl, combine the shrimp, coriander, salt, pepper, cumin, smoked paprika, cilantro and lime zest. If desired, cook a tablespoon in the microwave on high for 20-30 seconds until the shrimp is pink to determine if any flavors need adjusting.
- Using a spoon, fill the peppers, mounding the shrimp over the top. Place in a broiler-proof casserole dish. These may be assembled, covered and refrigerated up to 1 day ahead. If assembling and refrigerating ahead, bring to room temperature before cooking.
- Transfer the dish to a rack in the upper to middle part of the oven. Cook until the peppers are tender, and the shrimp is just cooked through and pink, 5 to 7 minutes. Then, without moving the casserole, switch the broiler to high. Let cook until the top is lightly charred and the shrimp are completely cooked, about 3 minutes. Remove from the oven and serve immediately.
Nutritional information
Per serving: Per serving: 95 calories (percent of calories from fat, 14), 16 grams protein, 4 grams carbohydrates, 1 gram total sugars, 2 grams fiber, 1 gram total fat (trace saturated), 143 milligrams cholesterol, 719 milligrams sodium.Sign up for the AJC Food and Dining Newsletter
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