Author Notes: East Meets West Shrimp - shrimp done 2 ways, but delivered to 1 belly! —mtlabor
large shrimp, peeled, deveined, and tails left on
salt and fresh pepper
cup Monterrey Jack cheese, shredded
cup cotija cheese, shredded
scallion, thinly sliced
small handful chopped cilantro
tablespoon olive oil
garlic clove, minced
In This Recipe
- For the West part, we're going to do marinated shrimp skewers. Take about 14 of the shrimp and marinate them in your marinade of choice. It'd help if it's Asian themed, to fit with the West-ness, so I found a great marinade bottle at Whole Foods of Mango-Teriyaki. Let marinate for about an hour.
- For the East part, we're gonna make some shrimp-stuffed peppers. Heat your grill under medium heat.
- Cut a slit down the Cubanelle peppers, length-wise, but not all the way through. Then cut a horizontal slit on each of the ends of the length-wise slit. Kind of like a really wide letter H. Place the peppers on the grill and get a nice char on them, about 10-15 minutes. Remove from grill and let cool until you can handle them.
- Meanwhile, mix the cheeses, cilantro, and scallion in a small bowl and season with salt and pepper.
- Season the insides of the cooled peppers with a little salt and pepper and stuff with cheese mixture.
- In a large skillet, add oil and heat under medium high heat. Add garlic and remaining shrimp. Cook until shrimp start to curl and turn pink, about 2-4 minutes. Stuff the shrimp in the peppers along with the cheese, letting the tails stick out.
- Heat the peppers on the grill for about 5-10 minutes, or until cheese mixture is melted.
- To finish the marinated shrimp, place 3-4 shrimp onto bamboo skewers and grill for about 3-5 minutes on each side.
- Top the stuffed peppers with fresh salsa and lightly top marinated shrimp with Sriracha, if desired!