Roasted Chili Peppers with Shrimp, Corn and Fennel

 

One of the things I love about going to farmer’s markets is that I see things that inspire me.  Such is the case with this gorgeous basket of 4 to 5-inch-long chili peppers.  I loved the bright vivid colors and the picture-perfect shape and remembering the rule the bigger the pepper the less the heat, I thought I might be able to use them as the star of a main course.  However, when I got home I couldn’t figure out what to do with them.   Stuff them with a spinach ricotta mix?  Instead, make them a side dish and grill them? Sauté them in a stir-fry? It all felt a little boring for such fabulous looking vegetables.

The vendor at the market suggested roasting the mild-flavored chilies for sandwiches and salads – but only stuffing the darker chilies. She likened the lighter green chilies to pepperoni – saying they might be too spicy and or bitter for stuffing.  That didn't exactly light my fire. 

I emailed my friend Jeffrey, who is an amazing chef, and he suggested roasting first and then stuffing them with grilled shrimp, and corn.  Now, that struck a chord! I also had a fennel bulb on hand, so I ended up tossing that in the mix too. Both chilis - the dark green and the lighter version - were tasty compliments to the sweet corn and grilled shrimp - and the fennel added an extra punch. I served the dish with a simple green salad and it was a great combo for a hot summer night.

-      10 chilies

-      12 medium size shrimp

-       2 ears of corn – cooked or grilled – kernels removed

-       1 bulb fennel

-       1 scallion

-       1/2 teaspoon minced fresh garlic

-       dashes of : cumin/smoked paprika/honey/cayenne pepper

-       3/4 cup shredded Monterey Jack cheese 

1/21/3 cup chopped fresh cilantro 

Cut chilies in half, seed and remove pulp.  Grill over hot fire or broil them in oven until skin turns black. Pop in paper bag for 15 minutes.  Remove skins and then put on baking sheet.

Grill or cook corn and remove kernels.  Grill or cook shrimp and rough chop. Set aside.

Sauté scallion and garlic in 1 Tablespoon olive oil for about 1 minute. Add fennel and sauté for about 2 minutes.  Add the cooked corn and shrimp. Toss in the fresh cilantro. Season with a dash of honey, a dash of cumin, a dash of cayenne pepper or Tabasco and about ½ teaspoon smoked paprika. Stuff peppers.  Top with shredded cheese and roast under the broiler for 1-2 minutes. Serves four.