Shrimp Pasta with Sweet Corn, Roasted Tomatoes, and Poblano Cream
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.
Ingredients:
For the Poblano Cream:
2 poblanos (about 2.5 oz each)
1/2 cup heavy cream
For Roasted Cherry or Grape Tomatoes:
12 oz cherry or grape tomatoes
2 Tbsp olive oil
Kosher salt
For the Assembly:
4 tsp olive oil
1 clove garlic, thinly sliced
4 cups cooked gemelli
2/3 cup fresh corn kernels
12 large shrimp
Kosher salt and white pepper to taste
Instructions:
Preheat the oven to 400 degrees F. Roast, peel, seed poblanos. Put in the food processor bowl.
Heat cream in a small sauce pot until just bubbling at the edges. Pour the cream in food processor bowl. Process until the poblano bits are small and the cream is a little foamy. Set aside.
Place tomatoes in an oven-safe dish. Toss with 2 tablespoons olive oil. Sprinkle with salt. Roast for 15 to 20 minutes or until the tomato skins are falling off. Cool the tomatoes for 5 minutes or until you can safely touch them. Remove and discard the skins. Set aside.
Have all the ingredients ready before you start.Heat olive oil in a 12″ skillet on medium high heat. Add garlic and swirl. Add tomatoes (with liquid from roasting), pasta, and a generous sprinkling of salt. Swirl around and break the tomatoes with a wooden spoon. Add shrimp and corn. Toss until shrimp just turn pink all the way through. Add 1/3 cup poblano cream and toss. Check seasoning and serve immediately.
Makes 2 servings.
From foodmayhem.com