The first thing I did was oil the poblano and throw it on the grill which had some hickory chips smoking to develop it's flavor. Then I started rough chopping the veggies and started the water for the noodles.
The shrimp came next. I got them started on the grill to develop some smokiness to them. I didn't cook them all the way though, because I didn't want them tough. Once the shrimp were about 3/4 done, I took them off to cool and peel and started sauting the celery, pepper, and onion until soft. The last minute a good amount of garlic got added as well. Once they were soft, they got moved to the stovetop into a deep pan with the shrimp, and tomatoes. Seasoning next, salt, pepper and worchester sauce to taste. I let all this cook for just a couple of minutes, I wanted to retain the bright colors and tastes. The last minute of cooking I added some cilantro, basil and parsley. I used linguine from the refrigerator section and even though its whole wheat it only takes 2-3 minutes to cook so you have to be ready for it.
I served the whole thing with fresh pineapple, honey sunflower bread and s'mores for dessert. This concoction takes a bit of time to chop and clean and shell the shrimp but it tastes even better on day two so it works for weekday meals well.
Family Rating: 8.5 on average. Range 7-9.