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Shrimp and butternut squash stuffed poblano peppers on a white plate with refried beans and barley, drizzled with siracha and sour cream and cilantro. Sugar with Spice Blog.

Shrimp and Butternut Squash Stuffed Poblano Peppers

A fall version of a mexican-inspired dish. Rich and creamy filling with crisp peppery flavor, perfect to warm you up!

Course Main Course
Cuisine American, Mexican
Keyword Butternut Squash, Shrimp, Stuffed Poblano Peppers
Prep Time 40 minutes
Cook Time 8 minutes
Total Time 38 minutes
Servings 2 people

Ingredients

  • 2 Poblano Peppers
  • 2 tbsp Butter salted or unsalted
  • 1 clove Garlic minced
  • 1 Shallot minced
  • 8 Shrimp defrosted, de-shelled, de-veined
  • 1/4 cup Heavy Cream
  • 3/4 cup White Cheddar shredded
  • 1 cup Butternut Squash Cubes roasted
  • 2 Eggs separated
  • 1/2 cup Flour
  • 1 tsp ground White Pepper
  • Pinch of Salt to taste
  • 3 tbsp Olive Oil

Instructions

Prepare the Peppers

  1. Set your peppers directly on a gas stove on high heat or under a high broiler. Cook, turning over to blister the skin on all sides.

  2. Place inside a plastic zipper bag and allow to rest and steam for 10 minutes.

  3. Remove from the bag and remove all the blistered skin from the peppers. This can be done by hand, but it's a little easier if done under running water.

  4. Lay peppers flat and make an incision from stem to just before tip. Reach inside the pepper and remove the seeds (you may need to use the knife to loosen them.) Wash the pepper inside and out. Pat the excess water off.

  5. Coat each pepper in flour, on the exterior only. Fill with as much shrimp and butternut squash filling as will fit. Sprinkle the remaining 1/4 of white cheddar inside the pepper. Re-coat in flour if necessary.

Prepare the Filling

  1. Mince your shallots and garlic. Place in a nonstick sauté pan with 2 tbsp butter, salt and pepper on medium-high heat.

  2. Add in the shrimp and cook until pink on all sides.

  3. Add in 1/4 cup heavy cream and 1/2 cup shredded white cheddar cheese. Throw in the butternut squash cubes. Mix and cook until the sauce is thickened and all shrimp and squash are coated (about 3 minutes.)

  4. Remove from heat and set aside.

Mix the Batter

  1. Separate two eggs.

  2. Beat the egg whites until very stiff. Beat the egg yolks just slightly. Gently fold the yolks into the egg whites using a spatula.

Fry the Peppers

  1. Take each stuffed, flour-coated pepper and dip them into the egg batter. You may need to use your hands to help coat all sides of the pepper. (Put an extra layer of coating on the incision.

  2. Heat your oil in a nonstick sauté pan until glossy and no longer smoking. Test the oil is hot enough by dropping a small amount of batter in the pan. If it sizzles and browns, you're ready to go!

  3. Place each pepper into the hot oil and cook for about 5 minutes on each side until the egg batter is browned. (You can use a spatula to lift and adjust the egg batter if it starts to slide off during cooking.

  4. Remove from the heat after about 10 minutes. Serve with your choice of condiments.