Monday, July 1, 2013

Poblano Shrimp Appetizer

Now that summer is in full swing, our squash has finally died down to a dull roar...THANK GOODNESS!  The fun really starts for me with canning because tomatoes, peppers, etc. are all coming in and needing something done with them.  I absolutely love fresh tomatoes and basically only eat them during the summer when they have a lot of flavor.  The supermarket tomatoes pale in comparison to what can be grown in a garden at home or purchased at a local farmer's market.

On top of that, for the first time we're growing poblano peppers.  They aren't as big as what I buy at the store, but they have a great flavor.  I had only 4 small ones and didn't want them to go bad so I played around in the kitchen a little and came up with this treat.  My husband and I decided not only was it good served with a crusty bread (I used a baguette) as an appetizer, it would be a great taco filling as well.  Hope you enjoy!

Poblano Shrimp Appetizer

Cooked Shrimp (I used about 1/2 pound large shrimp and cut into thirds)
3 Tomatoes, peeled and chopped
3/4 cup diced Onion
4 small Poblano Peppers, diced (about 3/4 cup)
1 tablespoon Olive Oil
1 tablespoon Ancho Chili Powder (regular chili powder would work as well)
Salt and Pepper (to taste)
Thinly sliced Provolone Cheese

Heat a saute pan to medium heat and add the olive oil.   To the heated oil, add the onion and pepper sauteing until softened.  Add the tomatoes, chili powder, salt, and pepper and cook until most of the liquid is absorbed, tomatoes are soft, and flavors are blended (about 6 or so minutes).  

Meanwhile, heat the oven to 375.  In a baking dish place the cut shrimp in the bottom in a single layer.  Lay thinly sliced Provolone cheese over the top of the shrimp.  Pour the tomato mixture on top of the shrimp and cheese (this will be thick so you'll have to spread it).  Put in the heated oven for about 10 minutes.  Serve warm with a firm bread as an appetizer or use as a filling for tortillas.  

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