Shrimp in Creamy Roast Pepper Sauce

Click here for a PDF of this recipe without photos.

We made this recipe with shrimp, but any meaty fish works well as do chicken, pork chops, scallops, or even swiss chard for a meatless option.  The sauce has a little heat from the poblanos, but it works well with most of the protein options.

As I mentioned in a previous post, we’re on vacation this week with some good friends in Cozumel, Mexico.  While I was grocery shopping with my friend Andy at the Wal-Mart-esque store across the street, we bought shirts for about 5 bucks each.  We donned these shirts before putting together this meal, giving my wife an opportunity to take the following photo:

I'm the good-looking one

 

Adapted from Rick Bayless Mexican Everyday

  • 3 poblano peppers
  • 2 red bell peppers
  • 10 – 12 oz baby spinach
  • 6 cloves garlic
  • 3 Tb Masa Harina
  • 2 ¼ cups milk
  • Enough shrimp for 6 people (about 2 pounds)

Roast all five peppers over an open flame or under the broiler until the skins are black and blistered.

Place in a bowl covered with a towel or in a closed paper bag until cool enough to handle.  Use our fingers to remove the skins, stems, and seeds.

Roughly chop the garlic, then saute in olive oil until soft.  Use a slotted spoon to remove the garlic from the oil and place in a blender jar.  (A blender works much better than a food processor.)  Add the milk, roasted poblano peppers, masa harina, and about 1tsp of salt.  Blend until smooth (even if this takes 60 seconds or more of blending).

Cut the roasted red peppers until small dice.

Steam the spinach (which can be done by microwaving it in the bag in which it was sold).

Get the shrimp (or fish, or chicken, etc) ready to cook.  Season with salt and pepper.  Heat some oil over medium-high heat in a nonstick skillet.  Heat another skillet over medium high heat.  Add the sauce to one pan and the shrimp to another.  Whisk the sauce while it comes to a light boil and thickens, then turn heat to low.  Continue to sauté the shrimp until barely cooked through.  Remove shrimp from heat and place on plates.  Add the spinach and roasted red peppers to the sauce and stir or toss until well coated.  Spoon some sauce-spinach mixture over the shrimp on each plate.


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