Shrimp Stuffed Poblano
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 115.6
- Total Fat: 1.0 g
- Cholesterol: 75.1 mg
- Sodium: 357.6 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 4.2 g
- Protein: 21.6 g
View full nutritional breakdown of Shrimp Stuffed Poblano calories by ingredient
Introduction
This very tasty dish was created by husband who made it with chorizo. The chorizo adds several 100 calories. Since I do not eat meat (but will eat seafood), I added the textured soy protein instead. We also topped it with the Avocado- Cilantro Sauce which consists of Avocado, Sour cream, cilantro, and lime juice processed in a food processor until smooth. The Avocado Cilantro Sauce is not calcluated in these calories... also served with a side of Black Beans and Chipotle Slaw! This very tasty dish was created by husband who made it with chorizo. The chorizo adds several 100 calories. Since I do not eat meat (but will eat seafood), I added the textured soy protein instead. We also topped it with the Avocado- Cilantro Sauce which consists of Avocado, Sour cream, cilantro, and lime juice processed in a food processor until smooth. The Avocado Cilantro Sauce is not calcluated in these calories... also served with a side of Black Beans and Chipotle Slaw!Number of Servings: 1
Ingredients
-
1 poblano pepper
8 shrimp
1 serving Boca Crumbles
Pepper to taste
Directions
Peel, devein and remove tails from shrimp.
Roast peppers over indirect heat on the grill for about 5 minutes (just enough to warm them so they do not crack when removing the seeds).
Carefully cut top of pepper (leaving part of the top intact) and remove the seeds and veins from the pepper.
Add the Shrimp and Boca crumbles and black pepper and close lid of pepper over the top.
Grill for 20-25 minutes over indirect heat turning occassionally.
Remove from grill and serve with Avocado-Cilantro Sauce.
Serving Size: Makes 1 stuffed pepper
Number of Servings: 1
Recipe submitted by SparkPeople user JAMIEA8.
Roast peppers over indirect heat on the grill for about 5 minutes (just enough to warm them so they do not crack when removing the seeds).
Carefully cut top of pepper (leaving part of the top intact) and remove the seeds and veins from the pepper.
Add the Shrimp and Boca crumbles and black pepper and close lid of pepper over the top.
Grill for 20-25 minutes over indirect heat turning occassionally.
Remove from grill and serve with Avocado-Cilantro Sauce.
Serving Size: Makes 1 stuffed pepper
Number of Servings: 1
Recipe submitted by SparkPeople user JAMIEA8.