Roasted Poblano Shrimp

Shrimp is my favorite seafood, possibly favorite food. When I was little, I used to eat so much shrimp that my older sisters told me I would turn pink. Well, I kept eating shrimp by the buckets and it never happened so I think I am in the clear. If I do turn pink, I hope my hair turns pink first. This shrimp dish is so easy and delicious. It uses fresh roasted poblanos for a smokey and slightly spicy twist. 

1 Pound Fresh Raw Shrimp, Deveined 

1 Poblano Pepper, Roasted

1/2 Small Red Onion, Roughly Chopped

2 Cloves Garlic, Roughly Chopped

1/3 Cup Cream

1 Zucchini, Cut in Chunks

1 Cup Mushrooms, Sliced

Preheat your oven to 350 degrees.

First, start off by roasting your poblano pepper. Line a baking sheet with aluminum foil. Rub your poblano pepper with your choice of high heat oil. I used Grapeseed Oil.

Roast your poblanos for about 40-45 minutes, turning every 15 minutes or so. 

Your poblanos will turn darker and start to "blister" and peel.

This is my favorite part of the recipe because your house will smell so good and spicy!

Let your poblanos cool down and then peel the outer skin. The skin should come off fairly easy. If the skin doesn't peel off without effort, then you should roast it a bit more. Cut pepper and take out the seeds and ribs.

Wash, peel and devein your shrimp. Here is a guide to how to devein shrimp.

Deveining Shrimp

In a food processor or blender, combine roasted poblano, red onion, garlic and cream and blend. Add a pinch or two of salt. 

In a large skillet, heat 1 TBSP olive oil over medium heat.

Add the zucchinis and mushrooms, cook for 2-3 minutes and then add your shrimp.

Saute until shrimp are almost pink, turn down heat a bit and then add your poblano sauce.

Don't let sauce boil as the cream will curdle. 

Cook until shrimp are fully cooked and opaque.

Serve hot and enjoy! xx 

Green Chili Halibut with Tomato Corn Relish

Let't talk about fish. Just for the halibut. Get it!? Okay, I am corny. At least this dish has corn. This halibut dish is so delicious and easy to make. When I start running out of groceries, the best recipes happen. Challenge yourself and try and make a dish using only what you have. It's a great way to not waste food and to save money. I think we all could get better at both. I always try and keep my freezer stocked with different kinds of fish for last minute meals. Halibut is a versatile fish with a delicate and sweet flavor. Not only is halibut tasty but it is low calorie, low fat and packed with protein.  

2 Halibut Filets

3/4 Cup Sweet Corn

1/2 Small Red Onion, Chopped

1 Jalapeño, Seeded and Diced

Handful of Cherry Tomatoes, Quartered

1/2 TBSP Rice Vinegar

2 Cloves Garlic, Chopped

1 Small Shallot, Chopped

1 Small Can Green Chili Enchilada Sauce (Check your labels, many canned items contain wheat or gluten)

1/2 Cup Rice Flour

1 TSP Paprika

1/2 TSP Salt

1/2 TSP Cayenne Pepper (or Chili Powder)

2 TBSP Olive Oil

Start with making your relish. In a small bowl, combine corn, red onion, tomato, half of the jalapeño and rice vinegar. 

In a small saucepan, combine green chili enchilada sauce, shallot, garlic and the other half of the jalapeño. Let simmer on low and make sure to stir.

In a small bowl, mix rice flour, paprika, salt and cayenne. Coat your fish with mixture. 

Heat oil over medium heat in a large skillet. When the oil is hot, cook the halibut. The amount of time depends on the thickness of your fish. Cook for about 3-4 minutes and then flip your fish and continue cooking for another 3-4 minutes. Your fish is done when it flakes easily. You can also test doneness with a meat thermometer. Fish should reach 145 degrees.

Top halibut with sauce and then relish. 

Serve and enjoy! xx 

Spicy Miso Halibut over Garlic Sesame Potatoes

                                 

Anyone who knows me, knows that I have a slight obsession with asian babies and asian food. The only problem is that I don't have an asian baby and asian food is a gluten trap. All of those delicious sauces and crispy dishes are gluten's best friend. So what's a gluten free girl to do? Well of course! Create my own. Here is my version of Asian Style Fish and Chips. I tried creating this with two different miso pastes, red miso and white miso. The red miso, while still delicious was a little more salty and the white miso is a bit more mellow of a flavor. Be careful though with miso paste, it can also be a sneaky gluten trap. Miso is typically brewed with barley which is off limits. Make sure and check your labels. Take a trip to your local asian market and see what a piece of heaven looks like.

Spicy Miso Halibut

• 2 Halibut filets
• 2 Cloves Garlic, minced
• 1 and 1/2 TBSP premium white miso
• 1/4 TSP Sesame Oil
• 1/4-1/2 TSP Korean Crushed Red Pepper (depending on how spicy you like it!)
• 2 and 1/2 TBSP Hot Water

Cucumber Green Onion Relish

• 2 Persian Cucumbers, peeled and diced
• 2 Green Onions, sliced, only the green part
• 1 TBSP rice vinegar

Preheat your oven to 400 degrees. In a small bowl, combine the miso paste, garlic, sesame oil, korean crushed red pepper, and hot water. Mix until it's a smooth paste.

Baste fish with your miso mixture and let marinate in the refrigerator for at least 30 minutes but the longer the better with miso! 

Combine all ingredients for your relish and let sit in the refrigerator for 30 minutes. 

Bake fish in oven for 15-20 minutes until fish flakes easily. The amount of time depends on the thickness of your fish. The halibut filet I used was a little thicker than an inch and took about 17 minutes. 

Garlic Sesame Potatoes

• 1 TBSP Garlic Oil, If you don't have then Olive Oil works fine.
• 2 TSP Sesame Oil
• 2-3 Cloves Garlic, minced
• 3-4 White Potatoes or your favorite kind, thinly sliced
• Sprinkle of Rice Flour

First, thinly slice your potatoes and quickly boil the potatoes for 2 minutes. Dry your potatoes and then sprinkle them with rice flour. 

Heat both oils over medium heat in a large skillet and crisp up the potatoes for about 15 minutes.  When the potatoes are almost done, crispy and golden brown drain the oil from the pan and I usually pat some of the oil off of the potatoes as well. 

Add your garlic and cook for about 1 more minute. Be careful because garlic burns quickly and turns bitter so stay close. 

Enjoy! xx