MY SAUTE GARLIC SHRIMP over ROASTED POBLANO PEPPERS and 7-GRAINS RICE

You don’t need a basket of shrimp to satisfy a seafood craving. Jumbo shrimps are large enough that just 3 of them in a nice dish will fit the need. Smile.
 
Approximate Prep and Cooking Time: 45 minutes
Approximate Cost: $15.65 or $7.83 per serving
Difficulty Level:         Easy __X__ Intermediate ____ Advanced
Servings: 2
 
Ingredients
1 poblano pepper, rinsed, cut lengthwise, seeds veins removed and charred ($1.35)
6 Jumbo Shrimp ($8.70)
2 large garlic, (1 chopped) (.20)
1/3 c. Angie’s Basting Oil ($1.35)
1 ½ tsp. Angie’s dried seasoning or the one of your choice (.30)
½ roasted red pepper (.30)
½ onion, chopped (.20)
2 tbsp. lemon juice (.60)
1 rosemary spring and 1 garlic clove for the broth (.10)
1 tsp. paprika (.10)
1 pk. Of Seeds for Change Seven Whole Grains rice ($2.45)
 
Directions

• Rinse the shrimp, peel the shell and make sure the vein in the back is removed.
• Season the shrimp with 1 chopped garlic, my basting oil and dry seasoning. Refrigerate.
• Rinse, dry and char the poblano over open stove fire. Place in a brown bag to make it sweat. In about 10 minutes, bring it out of the bag, remove most of the skin, rinse it, pat dry, cut lengthwise, remove the seeds and veins and set aside.
• In a saucepan with 1 c. water, add the shrimp shells, 1 garlic clove, rosemary and salt to taste, cook in med for about 4 minutes, remove from stove and strain the liquid to obtain a clear broth. Add the lemon juice. Save the rosemary spring but discard the other stuff, smile.
• Chop the onion and slice the roasted red pepper
• Saute the shrimp in its marinate just until brown but not 100% cooked. Remove immediately and set aside.
• In the same skillet, saute the chopped onions until golden, add the poblanos briefly to warm them up; however, remove them from skillet in few minutes, set aside.
• Add the broth, rosemary spring and red peppers and ½ tsp. paprika.
• Microwave the 7-Grain Rice for 90 seconds following the bag instructions.
• At this point, add the shrimp back to the skillet to warm them up with the broth.
• You are now ready to serve.  Scoop 7-grain rice into a bowl, top with a poblano half, 3 shrimp and the gravy made with the broth.
• Enjoy!