Grilled shrimp and roasted chili peppers

Grilled shrimp and roasted chili peppers

Grilled shrimp and roasted chili peppers


2 pounds Poblano peppers (about 5)

1/2 pound mini bell peppers

2 bell peppers (orange and yellow)

Two jalapenos

2 1/2 tablespoons olive oil, separated

1 3/4 pounds. Extra large shrimp, peeled and veined

Kosher salt and pepper

1 lime

1/2 degrees Celsius cornflakes

1 tablespoon. parsley

1/2 degrees Celsius half and half

6 ounces 蒙特利杰克cheese, chopped coarse

3 pieces of American cheese

Instructions for use

  • Heat the grill to medium-high. Occasionally brush the peppers throughout the turn until the sides are charred for 5 to 9 minutes, depending on the size of the pepper; transfer to the cutting board.
  • Meanwhile, skewer the shrimp on the skewer, brush with the remaining 11/2 tablespoons oil, and season with 1/4 teaspoon salt and pepper. Finely chop the lemon peel, put it in a small bowl, then add wood chips and cilantro, and mix well.
  • Use a knife to gently wipe off the burnt skin of Poblano, bell pepper and jalapeno pepper, then discard. Peppers cut into small pieces. Grill the shrimp until the whole is opaque, about 2 minutes on each side.
  • In a small saucepan, bring half to a boil. Add the cheese and keep stirring until the cheese melts and the sauce thickens. Remove from heat and spread on a plate.
  • Transfer the peppers and cheese to the dish together, squeeze lime on top, and sprinkle with tortilla mixture. Served with shrimp.

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