4 large poblano peppers
1/4 cup onion, chopped
1/2 lb medium shrimp, lightly
1 cooked, peeled, and chopped
1/4 cup cilantro, chopped
1/4 lb monterey jack cheese,
1 shredded
2 8 ozs chicken breasts,
1 halved, deboned, and
1 pounded flat
2 tsp white pepper
1 salt, to taste
12 6-in long strings
1 oil, for frying
CREAMY SHRIMP SAUCE
3 shallots, diced
1 cup white wine
1/2 cup fish stock or chicken broth
1 lb small shrimp
2 cup whipping cream
3/4 lb butter
A Recipe for
Chicken Acapulco With Creamy Shrimp Sauce
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
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This Recipe for Chicken Acapulco With Creamy Shrimp Sauce is one of thousands in the Recipes-to-go Ethnic Cookbook.
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This is a recipe for Chicken Acapulco With Creamy Shrimp Sauce from the recipe cookbook of Recipes-to-go (Ethnic)
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| Gelett Burgess, 'Look Eleven Years Younger' (1937). |
The spirit cannot endure the body when overfed, but, if underfed, the body cannot endure the spirit. |
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After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
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Worries go down better with soup. |
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ROAST PEPPERS: Place poblano peppers under the broiler and char on
all sides. Put in plastic bag and freeze 10 minutes. Remove from
freezer, rub off peel, then slit to remove seeds under running water.
Preheat oven to 400 degrees F. In a medium saute pan, saute onion,
shrimp, and cilantro until the shrimp are almost cooked, about 5
minutes. Place in mixture in a bowl, add the cheese and set aside.
TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side
down. Season with salt and white pepper. Layer each breast with one
pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll
each breast tightly to form a cylinder. Tie each cylinder in 3
places, both ends and in the middle.
In a skillet, heat about 1/4-inch of oil. Lightly brown chicken
breasts, one at a time, on all sides. Remove from heat, transfer to a
oven-proof dish and bake for 10 minutes until golden brown.
Remove from oven. Cut strings and slice chicken into 1-inch roulades
(rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a
plate and arrange the roulades on top of the sauce. Serve warm. Makes
4 servings.
TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat,
combine shallots and wine. Cook until reduced by three-fourths. Add
stock/broth and shrimp and cook until reduced by half. Add the cream
and reduce again by half. Whisk in the butter by tablespoons. Cook
until butter melts and sauce is well-blended. Remove from heat.
Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
1-(713)-529-2409
Serves: 4
Chicken Acapulco With Creamy Shrimp Sauce Recipe brought to you by Recipes To-Go