Executive Chef Cris Vazquez Appetizer
The Galveston - Texas Cream of Roasted Poblano Soup with Seared Lime Butter Rock Shrimp and Texas Sweet Corn
This recipe is good for 8 servings. The portion sizes are 6 ounces. The prepping time is 30 - 45 minutes and the cooking time is 45 minutes.
Ingredients for the Texas Cream of Roasted Pablano Soup
3 tablespoons vegetable oil
6 each roasted and peeled poblanos, large chopped
1 large yellow onion diced
4 each garlic clove, minced
1 large russet potato, large diced and peeled
4 cups chicken stock
3 cups heavy cream
Salt and pepper to taste
Steps
- In a soup pot, heat oil and sauté onions and garlic until translucent (about 5 min.).
- Add poblano and sauté for a few minutes.
- Add chicken stock, then potato and bring to a boil.
- Once it starts to boil, reduce to simmer and allow it to simmer until the potato is soft (about 15-20 min.).
- Puree with a stick blender until the pepper and onion become pureed.
- After it’s blended, pass through a strainer top and remove some of the seeds in part of the pepper.
- Put back the poblano stock in the soup.
- Add the heavy cream, bring to a boil and allow it to simmer for 10 minutes.
- Add salt and pepper to taste.
- Thicken the soup with roux if it is needed.
Ingredients for the Sweet Corn Relish
4 ears Texas sweet corn (in the shuck)
½ teaspoon kosher salt
Steps
- Allow corn to soak in cold water for 10 to 15 minutes before grilling, then remove the hair from the corn.
- Preheat grill and place corn directly on grill.
- Allow corn to roast until it starts to caramelize, then remove the shucks from the corn and place corn back on the grill until the corn shows grill marks.
- Remove corn from grill and cut kernels from the cob and add the salt.
- Keep warm for the soup.
Ingredients for the Chile Lime Butter Shrimp
3 tablespoons butter
2 cloves garlic minced
10 ounces Gulf rock shrimp
¼ cup fresh lime juice
1 teaspoon chili powder
1 teaspoon paprika
Splash of Silver Tequila (preferred Herradura or Don Julio Brand)
2 teaspoons micro cilantro (keep the cilantro for garnish)
Steps
- Melt butter and sauté rock shrimp until about half way cooked.
- Then add lime juice, chili powder, paprika, salt and a splash of the tequila.
- Cook until the shrimp are done, then set aside and keep warm.
Steps for Assembling the Soup
- Get 8 (10 ounce) cups and add the poblano soup.
- In the middle of the soup, place 1 tablespoon of the corn relish, then add 2 ounces of the Chile lime butter shrimp on top of the corn relish.
- Finish off by garnishing with the micro cilantro on top of the shrimp.