I have been looking for this healthy chocolate oat...
Delicious, but very fattening, 700.calories per se...
JudyGluten Free Yorkshire Pudding 30 days ago
Round Placemats
Margaret LubbersButtermilk Marinated Air Fryer Whole Chicken 1 month ago
This sounds like an amazing recipe and I can't wai...
Teddie AlconButtermilk Marinated Air Fryer Whole Chicken 1 month ago
Thanks for the teceipe
gloria spargerBrown Sugar Cheesecake 1 month ago
Charlene SmithEggnog Crumble Muffins (with gluten-free option) 1 month ago
Love to try the recipe
Sue HuffinesCabbage Rolls Recipe 1 month ago
I look forward making this cabbage dosj
JanOrange Ricotta Bread 2 months ago
im happy to get some fun projects and recipes.
Lynda BurkeItalian Mac And Cheese 3 months ago
Please  email the Italian mac and cheese  recipe.

Shrimp Brochette Skillet with Poblano Rice

Blossom Lady
Nov 26, 2022 04:20 PM
Shrimp Brochette Skillet with Poblano Rice

Incredible shrimp brochette skillet served with fluffy, flavorful poblano rice. This easy, fun take on traditional shrimp brochette cuts down prep time but makes a truly unique dinner that feels a little fancy! Enjoy for date night or the perfect weeknight meal.

Yes, it sounds fancy, and yes, it’s absolutely delicious. Shrimp brochette is essentially a bacon-wrapped shrimp jalapeño popper. Seriously! Shrimp is stuffed with jalapeño, wrapped in bacon and grilled to crispy perfection. You can serve it with anything you’d like: often rice, crusty French bread, or a side salad.


For the poblano rice:

2 tablespoons avocado oil

1 cup medium-diced white onion (about ½ medium onion)

1 cup medium-diced seeded poblano pepper (1 large poblano)

3 garlic cloves, minced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 cups (16 ounces) low-sodium vegetable broth

1 cup loosely packed fresh cilantro leaves

2 cups white jasmine or other long-grain white rice

For the shrimp brochette:

5 slices bacon, cut into 1-inch pieces

1 ½ pounds shrimp (31/40 count), peeled and deveined, patted dry

2 garlic cloves, thinly sliced

½ large jalapeño, thinly sliced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 tablespoon unsalted butter or ghee (sub vegan butter for dairy-free)

1 tablespoon roughly chopped fresh oregano leaves

1 lime, cut into wedges

Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Add to bookmarks
Assign tags
No comments