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Shrimp Poblano and Avocado Cream Po’ Boy Sandwich

Marinade

o 2 lbs of shrimp, peeled and deveined

o Juice of 2 fresh Limes

o Zest of one fresh Lime

o 1 Tbsp of fresh garlic, minced

o ½ tsp cumin

o ½ tsp paprika

o ½ bunch of fresh cilantro, finely chopped

o Salt and Pepper as needed

o 3 Poblano peppers, fire roasted

Directions:

1. Put all ingredients together in a food processor (except for the fresh Poblano).

2. Place Poblano Peppers on the grill and cook until the skin is charred. Place in a bowl and cover tightly with plastic and set aside for a few minutes. Next remove the charred skin with your hands or a clean towel and discard the skin.

3. Remove the top of the pepper, cut it open and spoon out all the seeds and membranes; discard. Chop the Poblano and place in the food processor with remaining ingredients and puree.

4. Place shrimp in a Ziploc bag or bowl. Cover shrimp with Poblano Marinade and set aside until ready to skewer and grill. Discard the unused marinade.

5. Skewer the shrimp and grill for 3 minutes on both sides until shrimp is cooked.

6. Set aside to make Po’ Boys

7. Crusty Bread

Guacamole Cream Ingredients:

o 2 ripe avocado

o ½ cup Plain Greek Yogurt

o 8 diced Sundried Tomatoes

o Plus 1 Sundried Tomato, thinly sliced (garnish)

o 1 Tbsp. olive oil

o ½ small diced shallot

o ½ bunch of fresh cilantro; washed, dried and minced

o Zest of 1 lime

o Juice of 1 fresh lime

Directions:

1. Mix all ingredients in a bowl, taste and adjust seasonings to taste.

2. Serve sandwich with shredded lettuce and fresh vegetable salad