Shrimp Stuffed Poblanos with Spicy Red Pepper Sauce

Receipe by Deb Thorlakson

serves 4

Red Pepper Sauce:

• 4 large Red Bell Peppers
• 1T olive oil
• 1/3 cup onion- chopped
• 2 Tbs garlic- minced
• 2 tsp Red Fresno Chili- minced, or to taste
• 1/3 cup poaching liquid from shrimp- see below

Char, steam, peel, remove seeds and 1/3” dice the red peppers, reserve 1 cup for the stuffing below. If you are unfamiliar with this technique find a source to learn by, it is detailed but very easy. Sauté the onion, garlic and chili on medium low heat, for 5 minutes or until soft. Blend altogether in a food processor, adding the stock as needed to make a nice smooth sauce. The peppers will give off some juice during cooking so do not make the sauce too thin

Poblanos:

• 4 large fresh Poblano Chili Peppers with stem intact
• 20 oz med shrimp (21-25)
• 1 cup sweet onion
• 1 cup red pepper- reserved from the above sauce
• 6 oz young melting cheese, such as Manchego- cut into 1/3 inch cubes
• 1/3 cup Cilantro- chopped
• Sea salt - to taste

Char, steam, peel and seed the Poblano Peppers as for the above peppers except only slit these peppers open on one side so they can be stuffed.Poach the shrimp until just pink, peel, clean and cut into ½ inch slices. Toss together with the remaining stuffing ingredients to blend flavors, taste for seasonings and stuff the peppers.Place the stuffed peppers over the sauce in a casserole that will just hold them. Bake in a 350º oven for about 15 minutes or until the sauce starts to simmer and the stuffing is hot. Serve with a favorite simple rice or salad and Lost River Winery Pinot Gris, well chilled to complement the piquant spice.

Bon Appétit