Camaron poblano asada


This is from Cantina Laredo at Mall of America. Cantina Laredo offers a modern take on Mexican dining with made-from-scratch recipes.

1 tablespoon margarine
1/4 cup yellow onions, julienned
1/4"1 pinch garlic
1/4 cup mushrooms, sliced 1/4"
3/4 cup spinach, raw, washed
1 Poblano pepper
2 shrimp (large), peeled and deveined, no tail
1 1/2 oz Monterrey jack cheese, shredded1
10 oz skirt steak
• Place margarine, onions and garlic in a sauté pan and cook until onions become translucent. • Add the mushrooms and spinach to the mix and cook until spinach is tender. Stir frequently. Set aside. • Saute shrimp in margarine until shrimp turns pink. When done, slice shrimp in half lengthwise. • Stuff the spinach mix, shrimp, and Monterrey jack cheese in a cooked, and pealed Poblano pepper and set aside. • Grill the 10 oz skirt steak to your desired temperature. • Place the stuffed Poblano pepper on the grill and cook for 2 minutes or until the internal temperature is 165. • Lay the cooked skirt steak flat and place the stuffed Poblano on top of the steak. Roll the steak around the Poblano pepper. • Place chimichurri sauce on a plate and place the steak on top of it.

Blended cliantro, lime, olive oil, garlic(not sure on measurements)