2 tablespoons unsalted butter
3 cups (about 8 ounces) white button mushrooms, thinly sliced
Salt and freshly ground black pepper
2 poblano chiles, charred, stemmed, seeded, and cut into 2-inch by 1/4-inch strips
1 cup fresh, or frozen and thawed, corn kernels
1 clove garlic, minced
3/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound large shrimp, deveined, tails intact
1/4 cup dry white wine
1/4 cup vegetable stock
In a large skillet, melt 2 tablespoons butter over high heat. Add the mushrooms and season with salt and pepper. Cook until the juices have evaporated, about 10 minutes. Add the poblano strips, corn and garlic. Cook for 5 minutes to blend flavors.
For the shrimp: 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. Add the shrimp and cook until cooked through, about 3 minutes. Transfer the shrimp to the mushroom mixture. 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.
Pour the sauce over the shrimp and mushroom mixture and stir to coat. Season with salt and pepper, to taste. Transfer to a serving dish and serve immediately.
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