PRACTICE THE ART OF
FINE FOOD
Chili Lime Shrimp with Roasted Poblano Cream
INGREDIENTS • SERVINGS: 6
To Live In Italian is
to transform any time, any
meal into a celebration of
fine food. All you need
is inspiration. That’s why
S.Pellegrino® Sparkling
Natural Mineral Water
is pleased to partner with
bloggers Spoon Fork Bacon
and Not Without Salt to
bring you delicious recipes
like this one. Enjoy!
For the shrimp
4 garlic cloves, minced
1 serrano (or jalapeño), seeded
and finely chopped
¼ cup lime juice
1 tsp lime zest
2 Tbsps soy sauce
2 tsps dark brown sugar
2 Tbsps olive oil
1 pound shrimp, peeled to just the tail
and deveined
¼ cup chopped cilantro for garnish
Lime wedges
Roasted poblano cream
1 Tbsp olive oil
1 poblano
3 garlic cloves, peeled
1½ cups heavy cream
½ tsp dried oregano
1 tsp ground cumin
Kosher salt to taste
1 Tbsp fresh lime juice
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Art of Fine Food at
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PREP TIME: 15 minutes,
15 minutes inactive
COOK TIME: 10 minutes
Whisk together garlic, serrano, lime juice, zest, soy sauce, brown sugar and olive
oil. Add shrimp and marinate for 15 minutes. No more than that, because the
acid will start to cook the shrimp.
On a grill or in a hot skillet, sear the shrimp, 1–2 minutes on each side until just
cooked through.
Transfer the hot shrimp to a plate and garnish with a bit of chopped cilantro and
squeeze of fresh lime. Serve with the roasted poblano cream.
Roasted poblano cream
Place oil in skillet over high heat. Roast the poblano and garlic cloves until
charred and blistered, turning every couple minutes. For the garlic cloves, this
will take about 5 minutes and the poblano an additional 15 minutes. Let the
poblano cool a bit before removing the charred exterior and the seeds.
Not Without Salt
Ashley Rodriguez is a food
writer and photographer
based out of Seattle, WA.
Her well-known blog,
Not Without Salt, has won
numerous awards, including
the 2013 Saveur Magazine
“Best Cooking Blog.” Her
photography has been featured
in magazines and food-related
Web sites, including Martha
Stewart Living, Bon Appetit,
Saveur and Food & Wine.
In a saucepan, warm the cream with the spices. Carefully puree the roasted
poblano and garlic cloves with the warm cream in a food processor. Return this
to the pan and cook until thickened, about 7 minutes. Salt to taste and whisk in
fresh lime juice.
Serve slightly warm or at room temperature. Will keep covered in the
refrigerator for 1 week.