Shrimp & Corn Orzotto Stuffed Poblanos

Preheat your broiler to high. Broil the peppers for 4 minutes per side to blister the skins. Put them in a bowl and top with plastic wrap or foil to steam them and separate the skins from the peppers, then peel them. When finished with the broiler, set the oven to bake at 425 F.

Season shrimp with salt, pepper, 2 teaspoons paprika and the cayenne. Saute in 1/2 tablespoon of oil until the start to turn pink and are just barely cooked through. Remove shrimp from the pan and set aside.

In the same pan saute the onion in 1 tablespoon of oil until soft, then add garlic and cook 1-2 minutes more. Add the orzo and toast for 2 minutes. Add the beer and cook until mostly absorbed. Add the stock, corn and cumin. Bring to a boil, cover the pan, reduce to a simmer, and cook 8 minutes. Most of the liquid will be absorbed at this point. Remove from the heat and let it cool slightly. Stir in the cheese and cooked shrimp.

Cut a slit in each of the peppers, and remove the seeds and ribs. Put the peppers into a baking dish, slit side up. Stuff the peppers with the orzo mixture, and top with queso fresco and sprinkle with the remaining teaspoon of paprika. Bake 12 minutes, until cheese starts to brown.

For the sour cream topping, combine the sour cream and lime juice, and stir well.

Serve the peppers hot, topped with the lime sour cream and chopped parsley.