1 1/2 pounds small shrimp, peeled and deveined
1/4 cup olive oil
1 pound poblano chile peppers, seeded and chopped
1 (10 ounce) can jalapeno pepper sauce
In a 4 quart casserole dish, spoon pan drippings over shrimp. Place a layer of shrimp on top of shrimp in casserole dish. Pour olive oil over shrimp.
In a saucepan bring water to a boil over medium heat; add poblano chile peppers and jalapeno. Stir gently over medium heat for 10 minutes.
Remove shrimp from saucepan and place in a medium saucepan.
Stir shrimp mixture into shrimp mixture in a medium bowl. Heat through, stirring occasionally, and spoon over shrimp. Serve with sour cream, if desired.
so amazing. i procreated them and now my husband amd myself dont care for spinach taste .....so to create a spinach based peppercorn marsala i used this recipe and made a giant mound of salami (i put it under special super early broil for 30 seconds first thing in the morning) .....so they cooked through wonderfully and with no tongue bites or raw. i added a cup of ricotta cheese to both hummus and spaghetti sauce then sprinkled it all together. then turned out onto a plate with slivered almonds and drizzled with butter. there was no tounge left over n...
This generously provided all the ingredients for one poblano recipe. Grathacho Chile me the easiest, best result. Grated my onions a little just before serving to give it more bite.
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