You may also like
Categories:
unsalted butter white button mushrooms salt poblano chiles fresh clove garlic flour salt freshly ground black pepper olive oil shrimp white wine vegetable stock preparation
Viewed: 36 - Published at: 8 years agoIngredients
- 2 tablespoons unsalted butter
- 3 cups (about 8 ounces) white button mushrooms, thinly sliced
- Salt and freshly ground black pepper
- 2 poblano chiles, charred, stemmed, seeded, and cut into 2-inch by 1/4-inch strips
- 1 cup fresh, or frozen and thawed, corn kernels
- 1 clove garlic, minced
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 pound large shrimp, deveined, tails intact
- 1/4 cup dry white wine
- 1/4 cup vegetable stock
- Ease of preparation
Method
- In a large skillet, melt 2 tablespoons butter over high heat.
- Add the mushrooms and season with salt and pepper.
- Cook until the juices have evaporated, about 10 minutes.
- Add the poblano strips, corn and garlic.
- Cook for 5 minutes to blend flavors.
- For the shrimp: Mix together the flour, salt, and pepper in a shallow bowl.
- Dredge the shrimp in the seasoned flour.
- In a medium skillet, melt the olive oil over medium-high heat.
- Add the shrimp and cook until cooked through, about 3 minutes.
- Transfer the shrimp to the mushroom mixture.
- Add the wine and vegetable stock to the skillet and increase the heat to high, scraping up the brown bits that stick to the bottom of the pan with a wooden spoon.
- Stir until thickened.
- Pour the sauce over the shrimp and mushroom mixture and stir to coat.
- Season with salt and pepper, to taste.
- Transfer to a serving dish and serve immediately.
