Gulf Shrimp with Peanuts and Green Chiles
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
2 Tbsp. olive oil
24 medium Gulf shrimp, shelled and deveined
salt and freshly ground pepper, to taste
1 poblano pepper, stemmed, quartered and thinly sliced
3 garlic cloves, minced
4 cups shrimp stock
2 Tbsp. cold unsalted butter
2 Tbsp. fresh lime juice
chopped peanuts, for serving
Heat the olive oil in a large skillet over high heat. Season the shrimp with salt and pepper and add to the skillet. Sear on both sides until golden brown, about 1 minute per side. Transfer the shrimp to a plate.
Add the sliced poblano chile to the skillet and cook until soft. Add the garlic and cook for another minute. Add the shrimp stock and bring to a boil. Reduce by half and return the shrimp to the skillet, stir in the butter, lime juice and cilantro, and season with salt and pepper to taste. Spoon over hot jasmine rice on a platter and sprinkle with the peanuts.
Recipe by Bobby Flay.