Comments on: Shrimp Pasta with Sweet Corn, Roasted Tomatoes, and Poblano Cream

By: jessica

jessica — Fri, 16 Oct 2009 12:06:35 +0000

Karine, spinach?

By: Koko

Koko — Fri, 16 Oct 2009 05:46:59 +0000

These flavours are tantalizing!! I want to try it now….definitely unique!

By: Karine

Karine — Fri, 16 Oct 2009 03:26:54 +0000

What a great way to use spinach! It sounds delicious

By the way, California is so beautiful, I understand why you loved it so much

By: Angela@spinachtiger

Angela@spinachtiger — Fri, 16 Oct 2009 01:03:43 +0000

Everything about this captures my eye, but especially poblano cream. I have been into corn so much this year, so I will be remembering this one and be back to make it.

By: EMC

EMC — Thu, 15 Oct 2009 04:53:28 +0000

Oh goodness, I just added this to my to-make list for next week. I’ve got some scallops that would be perfect for this!

By: jessica

jessica — Thu, 15 Oct 2009 02:41:30 +0000

Grace, poblano cream is great and so easy. I have some left…hmm…

By: Asianmommy

Asianmommy — Thu, 15 Oct 2009 01:32:49 +0000

This looks like a fantastic meal!

By: Bill G.

Bill G. — Wed, 14 Oct 2009 22:36:32 +0000

Great post, great recipe…but there’s no excuse for not having a can of chipotle in the pantry.

By: grace

grace — Wed, 14 Oct 2009 19:57:09 +0000

poblano cream? frankly, that sounds like something i could drink out of a glass, although it’d probably be much better surrounding some gorgeous corn and tomatoes. great dish!

By: jessica

jessica — Wed, 14 Oct 2009 19:18:45 +0000

Kim, I don’t like left-over seafood but minus the shrimp, I bet the rest would taste great left-over. There’s no chance of left-overs though. =/

Thanks Greg. I hope to go to CA again so I’d love to see Cayucos. In my review of Black Cat Bistro, it was kind of hit-or-miss. I called it a “toss up” then. I’ll make sure to get some of your rec’s for next time.