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
Directions
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
Servings: 4 servings
Chicken Acapulco With Creamy Shrimp Sauce Recipe brought to you by Recipe Ideas
Categories: Chicken; Fish; Mexican; Poultry; Sauce
The History of Recipes
Academics have traced the existance of recipes back into the far past, in fact as far back as the ancient Egyptians, and possibly even further. Interesting though that is, in the main part, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform recipes for food preparation.
Interestingly, the most ancient recipe in existence, according to experts in ancient history is a collection of stone tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful and exhilarated. During Roman times around 25BC a man called Apicius created a few documents showing how to cook the recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the ancient cooks used a wide range of herbs, including some familiar names like bay, fennel and parsley. As our culinary historical trip moves on a few more years we have some interesting books which date from the 1300s : a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of food on the tables of the rich. In the fifteenth century, knights returning from the crusades brought us a variety of spices and herbs from Arab countries, such as basil and rosemary. These new foods and tastes prompted an eruption in books on cookery, some of which still exist in academic collections. During the succeeding few hundred years, the rich families of Wesstern Europe strove to offer the most exotic banquets, and as a consequence, cooks and their collection of recipes increased in prestige. However, it wasn`t until the 19th century that fine cooking and recipe publications really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the arrival of the 20th century, cooking publications are greatly in demand mostly due to more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Chicken Acapulco With Creamy Shrimp Sauce recipe.
