Seared Shrimp in Roasted Poblano Avocado Salsa
Seared shrimp served on a delicious salsa made from roasted poblano, onion, garlic and avocado
Ingredients
- 6 poblano peppers stemmed and seeded
- 2 serrano or jalapeno peppers stemeed and seeded
- 1 onion quartered
- 1 head garlic top end cut off
- 3 tbsp olive oil
- 1/2 cup plain greek yogurt
- 1/2 avocado
- 2 tbsp lime juice to taste
- 1/4 cup cilantro plus more for serving
- 1-2 lbs frozen or fresh shrimp depending on if appetizer or main dish and number of people. I used about 8-10 shrimp per person
- 1/2 tsp garlic powder, chipotle chili powder and smoked paprika
- salt to taste
Instructions
- Preheat the oven to 450 and line a baking sheet with parchment. Toss the poblano, serrano, onion and garlic with oil and sprinkle with salt. Place in the oven and bake 20-25 minutes until they are blackened in spots. If this is taking too long, use the broiler.
- Defrost frozen shrimp if using. Toss shrimp with the seasonings and a little salt.
- When the peppers are done, allow to sit a few minutes and peel off whatever skin you can easily remove from the poblanos. It doesn't matter if you don't get it all as you will blend well. Place peppers, onions, garlic, yogurt, lime juice, avocado and cilantro in a blender and blend until smooth. Taste and add more salt or lime if needed.
- Heat a skillet with 2 tbsp oil over high heat until very hot. Add the shrimp and sear them until just cooked through. Place some of the salsa in the bottom of the bowl and top with shrimp and fresh cilantro leaves. If you have extra salsa, eat it with some tortilla chips.
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