ASIAN STYLE POBLANO PEPPERS

POBLANO PEPPER ASIAN STYLE STUFFED WITH SHRIMP by CHEF DAN:

Serves 4

INGREDIENTS:

4 poblano peppers

1-pound shrimp, peeled and divined

2 tablespoons olive oil

2 shallots, finely chopped

1 thumb-size fresh ginger, minced

2 garlic cloves, minced

1 tablespoon soy sauce

2 tablespoon fish sauce

1 handful fresh basil

VINAIGRETTE:

1 shallot, finely minced

1/2-cup roasted peanuts, chopped

1/4-cup olive oil

2 tablespoons lime juice

2 tablespoons fish sauce

2 tablespoons mirin sauce

DIRECTIONS:

1.   Roast chilies over open gas flame on the stove or BBQ. Grill.

2.   When blackened and blistered place in plastic bag and let cool.

3.   Peel off the skin with a paring knife, do not run under water.

4.   In a sauté pan over high-heat add olive oil and when sizzling.

5.   Add shallots and ginger, cook about 4 minutes.

6.   Add garlic and cook 1 minute.

7.   Add shrimp and cook for 2 minutes.

8.   Add soy sauce, fish sauce, and basil.

9.   Turn the heat down to medium and cook for another 5 minutes.

10.                Place shrimp mixture on a cookie sheet and let cool.

11.                Cut a slit on each Chile and remove the seeds leave stem attached.

12.                In a bowl, whisk together, peanuts, shallots, olive oil, lime juice, fish sauce, and mirin.

13.                Divide the shrimp mixture into 4 equal parts.

14.                Stuff each pepper with the shrimp mixture.

15.                Spoon vinaigrette over the peppers.

       ENJOY DAN:       BON-APPETITE!!