Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Olive oil |
| ½ pounds | Shrimp, peeled, deveined and |
| Coarsely chopped | |
| ⅓ cup | Chopped green onions |
| 2 teaspoons | Minced garlic |
| 1 teaspoon | Creole seasoning |
| ½ teaspoon | Salt |
| ⅓ cup | Heavy cream |
| ¼ cup | Grated jalapeno-flavored |
| Monterey Jack | |
| Or other hot pepper-flavored | |
| Cheese | |
| 2 tablespoons | Bread crumbs |
| 1 cup | Masa harina (available in |
| Latin American grocery | |
| Stores) | |
| 1 cup | Flour |
| 1½ teaspoon | Southwest seasoning |
| 2 | Egg whites, beaten until |
| Foamy | |
| 1½ cup | Milk |
| 4 | Medium-large poblano peppers |
| Peeled, slit up one side, | |
| And seeded | |
| 6 cups | Vegetable oil, for |
| Deep-frying | |
| 1 cup | Homemade or prepared salsa |
| Sour cream, for garnishing | |
| Cilantro sprigs, for garnish |
In a large skillet heat oil over high heat. When hot add crawfish, green onions, garlic, Creole seasoning and salt; saute 2 minutes. Add heavy cream and cheese, immediately remove from heat and stir well.
Fold in bread crumbs, transfer filling mixture to a bowl and let cool 15 minutes.
In a deep-fryer or deep heavy pot, heat oil to 375 degrees F. In a bowl combine masa harina, ½ cup of the flour and 1 tablespoon of the Southwest seasoning. Fold in egg whites and add milk a little at a time, mixing thoroughly between additions until all milk is incorporated and batter is smooth. In another bowl combine remaining ½ cup flour with remaining ½ tablespoon Southwest seasoning.
To prepare peppers, spoon one-quarter of filling into each pepper through slit in side; reform pepper around filling. Dip first in batter then in seasoned flour. When oil is hot (a drop of batter spooned into oil should fry quickly), fry peppers until golden-brown, turning several times, about 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels. To serve, divide salsa among 4 dinner plate and top with peppers; garnish with a dollop of sour cream and a sprig of cilantro.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE56