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The Water Cooler
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I ate bait !
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<blockquote data-quote="okierider" data-source="post: 3293778" data-attributes="member: 41708"><p><span style="font-size: 15px"><strong>Ingredients</strong></span></p><ul> <li data-xf-list-type="ul">1 stick butter</li> <li data-xf-list-type="ul">2 yellow onions chopped</li> <li data-xf-list-type="ul">2 stalks celery chopped</li> <li data-xf-list-type="ul">1 green bell pepper chopped</li> <li data-xf-list-type="ul">1 poblano pepper roasted and chopped</li> <li data-xf-list-type="ul">4 garlic cloves minced</li> <li data-xf-list-type="ul">4 tablespoons all-purpose flour</li> <li data-xf-list-type="ul">Salt and pepper</li> <li data-xf-list-type="ul">2 cups chicken broth</li> <li data-xf-list-type="ul">¼ cup white wine</li> <li data-xf-list-type="ul">2 lbs. large red shrimp peeled, deveined and thawed if frozen</li> <li data-xf-list-type="ul">Rice or bread for serving</li> </ul><p><span style="font-size: 15px"><strong>Instructions</strong></span></p><ol> <li data-xf-list-type="ol">In 12-inch cast iron skillet or stew pot, melt the butter over medium heat. Stir in the onions, celery, bell pepper, poblano peppers and garlic. Cook for 20 to 30 minutes, stirring occasionally, until the vegetables are tender and lightly browned. <br /> <br /> </li> <li data-xf-list-type="ol">Sprinkle in the flour and cook for 5 minutes, stirring occasionally.</li> <li data-xf-list-type="ol">Stir in the chicken broth, wine and shrimp. Cook for 15 minutes or until the shrimp turn a pink opaque color, stirring occasionally. Serve warm over rice or bread.</li> <li data-xf-list-type="ol">Tip: To roast a pepper, place it over a flame until it blisters and evenly chars, rotating frequently. Place the pepper in plastic bag with 1 tablespoon of cold water and seal. Let set for a few minutes. Remove the pepper from the bag and peel off the outer skin. The steam helps release the skin easier.</li> </ol><p>Cowboy Kent Rollins is where I got the recipe, he has a youtube channel that keeps me trying new dishes all the time!!</p><p></p><p>Huevos rancheros and refried beans were the last 2 recipes of his I have tried and both together were good eating!!</p></blockquote><p></p>
[QUOTE="okierider, post: 3293778, member: 41708"] [SIZE=4][B]Ingredients[/B][/SIZE] [LIST] [*]1 stick butter [*]2 yellow onions chopped [*]2 stalks celery chopped [*]1 green bell pepper chopped [*]1 poblano pepper roasted and chopped [*]4 garlic cloves minced [*]4 tablespoons all-purpose flour [*]Salt and pepper [*]2 cups chicken broth [*]¼ cup white wine [*]2 lbs. large red shrimp peeled, deveined and thawed if frozen [*]Rice or bread for serving [/LIST] [SIZE=4][B]Instructions[/B][/SIZE] [LIST=1] [*]In 12-inch cast iron skillet or stew pot, melt the butter over medium heat. Stir in the onions, celery, bell pepper, poblano peppers and garlic. Cook for 20 to 30 minutes, stirring occasionally, until the vegetables are tender and lightly browned. [*]Sprinkle in the flour and cook for 5 minutes, stirring occasionally. [*]Stir in the chicken broth, wine and shrimp. Cook for 15 minutes or until the shrimp turn a pink opaque color, stirring occasionally. Serve warm over rice or bread. [*]Tip: To roast a pepper, place it over a flame until it blisters and evenly chars, rotating frequently. Place the pepper in plastic bag with 1 tablespoon of cold water and seal. Let set for a few minutes. Remove the pepper from the bag and peel off the outer skin. The steam helps release the skin easier. [/LIST] Cowboy Kent Rollins is where I got the recipe, he has a youtube channel that keeps me trying new dishes all the time!! Huevos rancheros and refried beans were the last 2 recipes of his I have tried and both together were good eating!! [/QUOTE]
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