Poblano Pepper Cream Sauce & Shrimp

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Poblano pepper cream sauce and shrimp is a nice dish with a lot of rich and interesting flavors. Make poblano pepper cream sauce and shrimp with help from a hospitality professor at University of New Haven in this free video clip.

Part of the Video Series: Coastal Flavors
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Hi, I'm chef Jeff Trombetta from the University of New Haven in Connecticut. And today I am going to make you a shrimp with a poblano pepper cream sauce. So lets get started and find out what a poblano pepper really is. This is a poblano pepper. It's not a hot pepper. 1 out of every 10 can be hot. The beauty of chilies is that they have a fresh name, poblano is a fresh chile. And it has a dried name, such the ancho chile. So if was dried and red it would be an ancho. I'm going to show you how to cut it. What I like to do with these, I like to cut around the core, okay. Like that. And then I could just kind of pull it out. And then there's really nothing in there that, you know, just a few little seeds like that. It's a beautiful pepper, it has a wonderful aroma. I cut away this white pith also. I"m just cooking this pepper down like that and see what I get. I'm going to kind of char it up, blister it up, it's going to start to lay flat and I could cut strips, I could keep it flat as a garnish, I could lay my shrimp along it. So let that cook. What I'm going to do here is I'm going to start to saute my shrimp in olive oil and butter. I'm going to season my shrimp and I'm going to dredge it in a little bit of Wondra. A little salt, a little kosher salt, a little pepper. I'm going to dredge it. What we're doing is we're dredging the shrimp in Wondra. So we lay that away from us. Now when you use something like Wondra flour or any kind of flour for that matter, you're going to be absorbing a fair amount of the olive oil and butter. And that would be another reason why you want to use a good oil. I'm not going to cook it too high. I just turned it down. So I'm not going to smoke it. Once you start smoking it you really break down the oil. I'm going to kind of let it stew or poach, if you will, in the olive oil. We're just going to add a little more oil. I think it's time to flip the shrimp, okay. Get a little color on there. But careful you don't scrape the Wondra off like I did. Now lets see what's going on with these. See how they're blistering? Now we're going to cook on this side and let them stew. And I'm going to start my poblano sauce. I don't know if I'm going to use all these but I need a certain size batch to puree. And these are leeks. In the food processor you need to have a batch. Otherwise it wont puree. I'm going to move my shrimp, they're about browned up, to this pie tin temporarily. I would like that shrimp perfectly brown when it's perfectly cooked. And that's the art of cooking folks, that is the art of cooking. So a leek, this is actually, has a lot of white for a leek. This part grows underground. Sometimes when they get a lot of rain it washes away the soil and you only get a little bit of white bulb and the rest is in the sun so it turns green, a small section of that leek, okay, that's all. And that part in there is fabulous, that lime green part. So what you're going to do is you're going to cut it in half. Now it gets dirty, but you can wash it like this, get all the water in there to clean out any dirt that's in there, or you could chop it like this and then wash it later. I'm going to make a nice Julienne, okay. Which is a very thin cut. So I'm getting some color on my poblanos. Actually my leeks. So the sweetness is coming out. We're going to really toast these up pretty good because we're going for a little color, even though it's a cream sauce. We want to really maximize that toasted, roasted flavor that a poblano pepper's going to give off. I'm going to cook these down a little bit, just in a little bit of water actually. Just so they stay kind of bright and brilliant. And take a little garlic and put in my poblano leek sauce. Now remember this is going to be pureed. And the reason why I didn't put my garlic in the beginning is because garlic burns and it becomes bitter. The leeks are alright a little brown. They're actually on the sweeter side. They can be bitter too, you've got to be careful. We're going to add a little cream and then we're going to puree it. Let me reduce that a little bit. That's going to be our sauce. So lets get this food processor. You probably can't see that well but let's just get it in here anyway. You'll see it when it comes out. It's a little tiny cup so I want to aim without making a mess. Lets see what we have. Oh nice. Poblano pepper, and we're going to pick the best half. I like the inside a little charred. So we're going to lay that on the plate and we are going to take out this, we're going to put it right there. We're going to take our leeks, put some there. And we're going to take our other peppers and put them there and then we're going to take our shrimp out of the oven and kind of go like that. And we're going to take some more. So the theme here is chile pepper, poblano pepper. It's just a red pepper puree, roasted red peppers in a food processor, a little garlic, a little salt and pepper. How ever you want to flavor them. So this is a poblanos pepper cream sauce with sauteed shrimp. I'm chef Jeff Trombetta from the University of New Haven, Connecticut.

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