Yield: 4 servings
|1 tablespoon||Olive oil|
|½ pounds||Shrimp, peeled, deveined and|
|⅓ cup||Chopped green onions|
|2 teaspoons||Minced garlic|
|1 teaspoon||Creole seasoning|
|⅓ cup||Heavy cream|
|¼ cup||Grated jalapeno-flavored|
|Or other hot pepper-flavored|
|2 tablespoons||Bread crumbs|
|1 cup||Masa harina (available in|
|Latin American grocery|
|1½ teaspoon||Southwest seasoning|
|2||Egg whites, beaten until|
|4||Medium-large poblano peppers|
|Peeled, slit up one side,|
|6 cups||Vegetable oil, for|
|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