Spicy Shrimp and Mushroom Casserole

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup cooking wine dry white
• 0.8 cup flour 
• 1 cup corn kernels fresh frozen thawed
• 1 clove garlic minced
• 2 tablespoons olive oil 
• 2  poblano chiles stemmed seeded cut into 2-inch by 1/4-inch strips
• 1 teaspoon salt 
• 4 servings salt and pepper black freshly ground
• 1 pound shrimp deveined
• 2 tablespoons butter unsalted
• 0.3 cup vegetable stock 
• 8 ounces button mushrooms white thinly sliced

Equipment

• bowl
• frying pan
• wooden spoon

Directions

1. Watch how to make this recipe.
2. In a large skillet, melt 2 tablespoons butter over high heat.
3. Add the mushrooms and season with salt and pepper. Cook until the juices have evaporated, about 10 minutes.
4. Add the poblano strips, corn and garlic. Cook for 5 minutes to blend flavors.
5. Mix together the flour, salt, and pepper in a shallow bowl. Dredge the shrimp in the seasoned flour. In a medium skillet, melt the olive oil over medium-high heat.
6. Add the shrimp and cook until cooked through, about 3 minutes.
7. Transfer the shrimp to the mushroom mixture.
8. Add the wine and vegetable stock to the skillet and increase the heat to high, scraping up the brown bits that stick to the bottom of the pan with a wooden spoon. Stir until thickened.
9. Pour the sauce over the shrimp and mushroom mixture and stir to coat. Season with salt and pepper, to taste.
10. Transfer to a serving dish and serve immediately.