Shrimp rellenos

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
½ pounds Shrimp, peeled, deveined and
\N \N 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
\N \N Monterey Jack
\N \N Or other hot pepper-flavored
\N \N Cheese
2 tablespoons Bread crumbs
1 cup Masa harina (available in
\N \N Latin American grocery
\N \N Stores)
1 cup Flour
1½ teaspoon Southwest seasoning
2 \N Egg whites, beaten until
\N \N Foamy
1½ cup Milk
4 \N Medium-large poblano peppers
\N \N Peeled, slit up one side,
\N \N And seeded
6 cups Vegetable oil, for
\N \N Deep-frying
1 cup Homemade or prepared salsa
\N \N Sour cream, for garnishing
\N \N 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


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