Click for Cookbook LOGIN
"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Shrimp Stuffed Hatch Chilies with Cilantro Cream Sauce Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Shrimp Stuffed Hatch Chilies with Cilantro Cream Sauce is from Family Cookbook Supplement, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh or frozen medium shrimp
2 tbsp. olive oil
2 tbsp. butter
1 c. chopped onion
¾ c. chopped sweet red pepper
¾ c. fresh or frozen corn kernels
¼ c. dry white wine (such as Sauvignon Blanc)
1 tsp. chili powder
1 c. shredded monterey jack cheese
1 c. shredded cheddar cheese
1 egg lightly beaten
¼ tsp. salt
¼ tsp. ground pepper
Non stick cooking spray
8 fresh Hatch© green chili peppers, roasted and peeled
Cilantro Cream Sauce:
½ c. butter
1 tbsp. minced garlic (1-2 cloves)
1½ tbsp. all purpose flour
½ c. whipping cream
¼ c. milk
½ c. snipped fresh cilantro
salt and pepper to taste
Directions:
Directions:
Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp, pat dry with paper towels and chop. For filling: in a large skillet heat oil and butter over medium high heat. Add onion; cook and stir for 2 minutes. Add shrimp, sweet pepper, corn, wine and chili powder; cook and stir for 3 minutes or until shrimp are opaque. Transfer mixture to a large bowl; set aside to cool for 10 minutes. Stir in cheeses, egg, salt and pepper; set aside. Preheat oven to 400º. Coat a 3 quart rectangular baking dish with cooking spray; set aside. Cut a slit lengthwise down one side of each chili pepper; open chili and lay flat. Remove seeds from peppers. Spoon ½ cup of filling onto each pepper (filling will be wet). Fold up peppers around filling and place, filling side up, in prepared dish. Bake for 20-25 minutes or until lightly browned and filling is heated through (160º). Let peppers stand 10 minutes before serving with cream sauce.

Cream Sauce: In large saucepan melt butter over medium heat. Add minced garlic; cook 5 minutes, stirring occasionally. Stir in all-purpose flour until smooth. Add whipping cream and milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in snipped cilantro, salt and pepper.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 1,500,000 in our family cookbooks!

 

 

 

49W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 1,500,000 in our family cookbooks!