Chiles rellenos con jaiba y camaron

Yield: 6 Servings

Measure Ingredient
12 smalls Yellow chiles (guero or wax chiles)
1 tablespoon Vinegar
½ pounds Crabmeat or small shrimp, or combination (cooked)
2 \N Scallions; minced
½ cup Mayonnaise
\N \N Juice of 1/2 lemon
2 \N Pickled jalapeno peppers; minced

(Stuffed Chiles with Shrimp and Crab) Slit the chiles and remove seeds and veins. Blanch quickly in water with 1 tablespoon of vinegar (about 1 min.). Drain and cool.

In food processor, finely chop the shrimps and crabmeat. Mix in the minced scallions and mayonnaise.

Sprinkle with lemon juice and stir again. Stuff the chiles with the seafood mixture and arrange on a plate. If serving as a salad, place 3 to 4 stuffed chiles on a bed of lettuce. As an appetizer, arrange on an attractive serving plate and add a garnish of jalapeno chile on the side.

Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez :: MM by Sue Woodward

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