1 1/2 pounds small shrimp, peeled and deveined
1/4 cup olive oil
1 pound poblano chile peppers, seeded and chopped
1 (10 ounce) can jalapeno pepper sauce
In a 4 quart casserole dish, spoon pan drippings over shrimp. Place a layer of shrimp on top of shrimp in casserole dish. Pour olive oil over shrimp.
In a saucepan bring water to a boil over medium heat; add poblano chile peppers and jalapeno. Stir gently over medium heat for 10 minutes.
Remove shrimp from saucepan and place in a medium saucepan.
Stir shrimp mixture into shrimp mixture in a medium bowl. Heat through, stirring occasionally, and spoon over shrimp. Serve with sour cream, if desired.