• 3 poblano peppers, seeded and cut in half
• 3 green tomatoes, cut in half
• 1 large yellow onion, cut in half
• Drizzle of olive oil
• Salt
• Pepper
• 1 cup cilantro, chopped
• ½ cup chicken broth

Preheat oven to 400 degrees F.

Line a cookie sheet with aluminum foil. Transfer the vegetables onto the sheet and drizzle olive oil. Sprinkle salt and pepper and roast for about 30 minutes until the peppers and onion are soft. Let cool and carefully take the pepper skins off. Place in a blender with the cilantro and broth. Blend till smooth. Keep aside.

• 2 tablespoons olive oil
• 1 pound jumbo shrimp, deveined and shelled
• Salt
• 1 teaspoon smoked paprika
• ½ cup half and half
• ½ cup chicken broth
• ½ cup cilantro, chopped

Heat a large saucepan with olive oil. Saute the shrimp on high heat for 30 seconds on each side. Take out and sprinkle with salt and smoked paprika. Add the blended sauce and sauté on medium heat for 5 to 6 minutes. Add the half and half and broth. Bring to a boil and add the shrimp. Cook on medium heat for just a few minutes till the shrimp are done- careful not to overcook. Check for seasonings and garnish with cilantro. Serve with fresh polenta.