[CH] Tonight's Dinner - Shrimp Poblano

RisaG (radiorlg@yahoo.com)
Wed, 10 Dec 2003 18:38:35 -0800 (PST) 

This was tonight's dinner - Shrimp Poblano. It is an
adaptation of a recipe from a Disneyland restaurant. I
substituted poblano chiles for the green bell peppers
and scallions for the chives. Came out very good. I
also changed the cooking method a bit.

It came out very good. Could've used a lot more heat,
as we know Poblanos don't have a lot of heat but I had
3 in the refrigerator, just sitting there.

I sprinkled it with hot sauce when I got it to the
table. Needed it. Very good though. Perfect for a mild
chile head or even a medium one.

                     *  Exported from  MasterCook  *

                              Shrimp Poblano

Recipe By     : RisaG
Serving Size  : 2    Preparation Time :0:00
Categories    : Quick                           
Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   1      lb            large shrimp (16-20/lb) --
peeled & deveined
   1      tbsp          unsalted butter
   1      tbsp          olive oil
     1/2  cup           poblano peppers -- thinly
sliced
   1      huge          tomato -- peeled & diced
   1      clove         garlic -- crushed
   1                    shallot -- finely chopped
   1      dash          worcestershire sauce
     1/2                lemon -- juiced
   2                    scallions (green & white
parts) -- chopped
     1/4  cup           water

Make sure to prep all ingredients before cooking.

In a large skillet, over medium-high heat, melt
butter. Add oil and then add shrimp. Saute quickly
until they turn pink and the tails curl. This takes
about 4 minutes, turn over in between.

Remove from pan and set aside.

Add the peppers, tomato, garlic and shallots to pan
and saute for 3 minutes until tender. Season with
salt, pepper, worcestershire sauce, lemon juice, and
scallions. Saute for 3 minutes just to soften
scallions and the whole thing starts to simmer. Add
water and let it simmer away for another minute. Add
shrimp back to the pan and re-heat them for no more
than 2 minutes. You don't want them to overcook!

Serve over rice (or ground cooked cauliflower for
those eating low carb).*

                   - - - - - - - - - - - - - - - - - -


NOTES : Risa's notes:

* If eating cauliflower as the rice, saute it with a
bit of onions and garlic. This makes it more like a
pilaf. Adds a bit more taste to it too.

Adapted from a recipe from the Shipyard Inn,
Disneyland Hotel.



=====
RisaG

Risa's Food Service
http://www.geocities.com/radiorlg
Updated 12/05/03

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