Pepper Planks Stuffed with Shimp, Jicama and Shitakes

Categories: Seafood

Ingredients

• 2 large bell peppers
• 2 Tbsp. vegetable oil
• Salt and ground black pepper
• 4 or 5 green onions, white and light-green parts, finely chopped
• 4 oz. shitake mushrooms (stemmed), cut into 1/4-inch dice
• 2 1/2 oz. peeled jicama, cut into 1/4-inch cubes
• 6 oz. peeled and deveined raw shrimp, coarsely chopped
• 2 tsp. toasted sesame oil

Directions

1. Heat oven to 350 degrees. Line a small rimmed baking sheet with aluminum foil.
2. Place one of the peppers on a cutting board, stem side down. Cut off the sides of the pepper in three pieces, like cheeks, slicing vertically and away from the center stem and seeds. Cut away any white membrane from the pepper pieces. Repeat with the remaining pepper, to create 6 pepper planks suitable for filling.
3. On the board o in a shallow dish, toss the planks with one tablespoon of the vegetable oil and a light sprinkling of salt and pepper. Arrange skin side down on the baking sheet. Bake for 15 minutes.
4. Meanwhile, heat the remaining tablespoon of oil in a medium nonstick sauté pan or skillet over medium-high heat. Add the scallions; cook for 1 minute, stirring. Add the diced mushrooms and season with salt to taste. Cook for 6 to 7 minutes, stirring, until the mushrooms are cooked through. Transfer the mixture to a plate to cool for 15 minutes.
5. When the peppers are done, flip them over to drain, then invert so the skin side is facing down. Keep the oven set at 350 degrees.
6. Combine the cooled scallions, mushroom mixture with the jicama and chopped shrimp in a medium bowl until evenly incorporated. Divided among the pepper planks, filling each one. Brush the toasted sesame oil lightly over the shrimp mixture in each piece. Bake for about 15 minutes until the shrimp mixture is cooked through.

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