Roasted Corn and Poblano Soup with Grilled Shrimp

Since Brett is STILL out of town, I got a little creative in the kitchen last night, mixing new flavor combinations. I was brainstorming at work thinking about the items in my refrigerator and the veggies from last week that were on their last leg. Corn was specifically on my list, and I had a poblano that I frequently have in house, but am not always sure on how to use it- salsa, huervos rancheros or fajitas are my go-to's.

So I'm not going to lie- I had one hell of a time getting this soup to taste right. Mainly because it was a little outside my comfort zone, even though going through the process I was super confident. I spent forever trying to fix the flavors, but I digress...

I wanted to share this with you to give you some food for thought (literally), on this flavor combination, or to get you thinking about how you would do it differently!

Here is what I did...

Prepare poblano pepper by fire roasting over an open flame until completely charred, place in a glass bowl, cover with plastic and allow to steam for 5 minutes to allow the skin to easily peel off. After 5 minutes, place under running water and begin to peel off skin. Remove top, seeds, and gills and cut into squares.

While poblano is steaming, begin to saute 1/2 a red onion and begin to cut away the corn kernels from the corn cob (2 ears of corn). Add corn, diced poblano, 2 cloves minced garlic, salt & pepper, and allow to saute for 10-15 minutes to allow corn to cook. Add just enough water to cover vegetables, and allow to simmer for another 5 minutes.

Add in increments to food processor, blending on high until smooth, replace back into pot. Add more seasonings to your liking. Here is where it got crazy on me... I tried adding cilantro, butter, milk, cumin, red pepper flakes, lime and even sugar (because I tasted a slight bitterness). To no avail, guys!

I topped my soup with simply grilled shrimp, sour cream, cilantro and a squeeze of lime.



Maybe it will be better today, but let me just say I wasn't too impressed, and thankfully Brett wasn't home otherwise I would have had a hungry husband (shout out to my favorite English teacher for that alliteration- Trisha).

Maybe my corn to poblano ratio was off... Even re-reading this recipe, I think it sounds amazing, but it left me hanging for some reason. I'll try again later and let you guys know how it goes.

Have a great day!

Roasted Shrimp Cocktail & Roasted Brussels Sprouts

My husband and I stayed local for our Easter celebrations this past weekend. My parents were kind enough to purchase us a Honey Baked Ham, so all I had to do on Sunday was prepare a few side dishes and an app or two.

After an hour and forty-five minute Easter Sunday mass, paired with a mile walk home in 4 inch heels, I was ready to sit on the couch and watch sports all day.  The prep work for these dishes was so simple and I was able to enjoy the company I sooo love to keep!

 When I went shopping for my Easter dinner, I stopped at the local Produce Market and Fish Market and drew inspiration from what was in the stores. Every time I walk into the produce market, I try to find an ingredient that I have never worked with. This winter I began cooking with poblano peppers, butternut squash and kale. For Easter I decided to make a fresh shrimp cocktail and roasted brussels sprouts.


Roasted Shrimp with a Homemade Cocktail Sauce

So here is my take on homemade cocktail sauce... Although it may be easier to purchase cocktail sauce than make it on your own, a homemade sauce brings the dish to a whole new level, especially pairing roasted shrimp with this cocktail sauce!

I had all these ingredients in the house besides the horseradish. Instead of purchasing the cocktail sauce, using only half and then throwing the rest away, I now have stocked my refrigerator with horseradish sauce that I can eventually use in other recipes. And I believe the horseradish sauce was cheaper than the cocktail sauce.

Typically I try to make things homemade so that I can limit the amount of preservatives and "unknown" ingredients, but I don't think that applies here, because the ketchup and the horseradish sauce probably include lots of ingredients I cannot pronounce.

Roasted Shrimp
1/2 lb - 1 lb raw shrimp, shelled and deveined (leave tail on for dipping)
1 tbs Olive oil
Red pepper flakes
Garlic powder
Salt & pepper to taste

Place shrimp on baking sheet, add spices and olive oil and toss shrimp until oil coats the shrimp. Roast at 350 degrees for 8-10 minutes or until pink.  Allow shrimp to fully cool in refrigerator before serving ~30 minutes.

Cocktail Sauce
1/4 cup Ketchup
2 tbs Horseradish sauce (more or less depending upon your taste)
1 tsp Worcestershire
1 tsp Chili powder
1 tsp Garlic powder
1/2 tsp Cayenne pepper

Mix ingredients together and adjust ingredients based on your tastes.


Roasted Brussels Sprouts with shaved Parmigiano-Reggiano

Brussels sprouts

Garlic powder

Oregano   

Red chili flakes

Parmigiano-Reggiano- freshly grated

  Olive oil

   Salt & pepper to taste

Toss brussel sprouts in olive oil and add spices, mix well and place on baking sheet. Roast at 350 degrees for 40 minutes, or until brussel sprouts are brown. Shake the sheet a few times during roasting to ensure even roasting. Add parmesan after taking the baking sheet out of the oven. Serve immediately.

Hope you are having a good week! What are some of the dishes you had for Easter? Please share!!

Thankss!

Mary