Jack's "Wild and Crazy Poppers" recipe. Jack Gibson is our PGA Pro at Laquinta CC.

CHINOMEX SHRIMP STUFFED YELLOW PEPPERS

My version of the dish served at Mexicali

restaurant in Indio, California.  Should be served with beer or Marguerites.

 

INGREDIENTS
12 to 20 yellow peppers (depending on size)
6 to 8 medium shrimp
1 cup shredded Monterey Jack or Pepper Jack for heat.  
1 package Uncle Ben’s Jasmine rice
Salt and pepper to taste
Olive oil for frying shrimp
½ cup sour cream
3 T. Soy Sauce
4 Mexican limes
Shrimp, rice and cheese should equal about one cup each for equal portion

  PREPARATION
Cut oblong strip out of peppers to allow for seed removal and have room for mixture.
Use a grapefruit spoon to remove all seeds.
Cook the shrimp in olive oil and chop into small pieces. Season with salt and pepper.
Cook the rice for 90 seconds in microwave.

 Cook the peppers on a stick-proof pan at 350 degrees about 20 minutes or until soft to touch. (or steam for about 20 minutes if you have a rice steamer)

 Mix shrimp, cheese, rice with 1 T. soy sauce and left over oil from shrimp. Stuff the peppers.

Cook the peppers at about 350 degrees for 20 minutes then broil for about 5 minutes or until mixture and ends are slightly browned. Peppers should be slightly brown. (Watch them!!)

                              

DIPPING SAUCE
Mix the sour cream and 2 T. Soy sauce and serve in individual cups.
Squeeze lime juice over shrimp and spread mixture over peppers or just dip into sauce.

 These peppers are larger than are usually available. I also add Bay Seasoning on the shrimp along with salt and pepper. Peppers may be hot or not and there is no way to know until you take a bite. A little lime juice takes out some of the heat.
Enjoy!!