Mike Garten

Grilled Shrimp with Charred Peppers with Queso Blanco

Name: Grilled Shrimp with Charred Peppers with Queso Blanco
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 2 lb. poblano peppers (about 5); 1/2 lb. mini sweet peppers; 2 bell peppers (yellow and orange); 2 jalapeños; 2 1/2 tbsp. olive oil, divided; 1 3/4 lb. extra-large shrimp, peeled and deveined; Kosher salt and pepper; 1 lime; 1/2 c. tortilla chips, finely crushed; 1 tbsp. cilantro, finely chopped; 1/2 c. half-and-half; 6 oz. Monterey jack cheese, coarsely grated; 3 slices white American cheese

By The Good Housekeeping Test KitchenPublished: Aug 9, 2019

Yields:

6 serving(s)

Total Time:

40 mins

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Pro tip: Serve these shrimp and cheesy peppers with tortillas to let guests DIY tacos.

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Ingredients

2 lb.
poblano peppers (about 5)
1/2 lb.
mini sweet peppers
2
bell peppers (yellow and orange)
2
jalapeños
2 1/2 Tbsp.
olive oil, divided
1 3/4 lb.
extra-large shrimp, peeled and deveined
Kosher salt and pepper
1
lime
1/2 cup
tortilla chips, finely crushed
1 Tbsp.
cilantro, finely chopped
1/2 cup
half-and-half
6 oz.
Monterey jack cheese, coarsely grated
3
slices white American cheese

Directions

1. Step 1Heat grill to medium-high. Brush peppers all over with 1 tablespoon oil and grill, turning occasionally, until charred on all sides, 5 to 9 minutes depending on pepper size; transfer to cutting board.
2. Step 2Meanwhile, thread shrimp onto skewers, brush with remaining 1½ tablespoons oil and season with ¼ teaspoon each salt and pepper. Finely grate zest of lime into small bowl, then add chips and cilantro and toss to combine.
3. Step 3Using knife, gently scrape charred skin from poblano, bell and jalapeño peppers and discard. Cut all but mini peppers into pieces. Grill shrimp until opaque throughout, about 2 minutes per side.
4. Step 4In small pot, bring half-and-half to a simmer. Add cheese and whisk constantly until cheese is melted and sauce is thickened. Remove from heat, then spread on large platter.
5. Step 5Transfer peppers to platter on top of cheese and squeeze juice of lime over top, then sprinkle with tortilla mixture. Serve with grilled shrimp.