Shrimp-Stuffed Jalapeño Peppers

Name: Shrimp-Stuffed Jalapeño Peppers
Prep time: 41 min
Cook time: 16 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 tablespoons butter, in cubes, for the filling; 1/2 cups onion, finely chopped, for the filling; 2 tablespoons garlic, finely chopped, for the filling; 2 cups shrimp, precooked, for the filling; salt, for the filling; pepper, for the filling; 1/2 cups soy sauce, for the sauce; 1/2 cups orange juice, without seeds, for the sauce; 1/4 cups lime juice, without seeds, for the sauce; 1 Habanero chile, in strips, for the sauce; 1/4 cups cilantro, finely chopped, for the sauce; pepper, for the sauce; water, for cooking the jalapeños; 2 tablespoons piloncillo, granulated, for cooking the jalapeños; 6 Jalapeño chiles; orange, in quarters, for garnish; pickled onions with Habanero chile, for accompanying

Brenda Villagomez

Enjoy these jalapeño peppers stuffed with shrimp; it’s the perfect snack to share with friends or family, as it is very simple and has a spicy flavor that you will love. This dish is ideal for watching TV series or football matches.

Reviewed by Editorial Team of Kiwilimón

Published: 29-09-2021

Preparation

25 mins

16 mins

Low

For the filling: Melt the butter in a hot skillet, sauté the onion and garlic, and cook until they have a shiny tone. Then add the shrimp and season with salt and pepper, cooking for 6 minutes. Remove from heat and let cool slightly. Prepare the sauce. In a bowl, mix the soy sauce, orange juice, lime juice, habanero pepper, cilantro, and season with pepper. Mix everything until combined and set aside. To cook the jalapeño peppers: Boil water in a pot; once it has small bubbles, add the granulated piloncillo and dissolve by stirring with a spoon. Then add the jalapeño peppers and cook over medium heat for at least 10 minutes or until the peppers are soft. Remove from heat, drain, and cool with a splash of cold water. Open the peppers for stuffing with the help of a knife. Make a cut along the jalapeño pepper, remove the veins and seeds with a spoon, and remove the water perfectly. Fill the peppers with the shrimp and set aside. Serve the peppers on a slightly deep platter, drizzle with soy sauce, and garnish with orange wedges. Accompany with pickled onion.