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| RECIPE FOR CAFE NOCHE CHICKEN ACAPULCO WITH CREAMY SHRIMP SAUCE |
| Title: | Cafe Noche Chicken Acapulco With Creamy Shrimp Sauce | | Category: | Restaurant | | Rating: |  | Instructions:
Cafe Noche Chicken Acapulco with Creamy Shrimp SauceSource: Cafe Noche, Houston, Texas Yield: 4 servings 4 large poblano peppers 1/4 cup chopped onion 1/2 pound medium shrimp, lightly cooked, peeled and chopped 1/4 cup chopped cilantro 1/4 pound Monterey jack cheese, shredded 2 (8 ounce) chicken breasts, halved, deboned and pounded flat 2 teaspoons white pepper Salt, to taste 12 (6-inch long) strings Oil, for frying Creamy Shrimp Sauce 3 shallots, diced 1 cup white wine 1/2 cup fish stock or chicken broth 1 pound small shrimp 2 cups whipping cream 3/4 pound butter Roast peppers: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium saut
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