Shrimp rellenos

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
2 tablespoons Bread crumbs
1 cup Masa harina (available in
Latin American grocery
1 cup Flour
1½ teaspoon Southwest seasoning
2 Egg whites, beaten until
1½ cup Milk
4 Medium-large poblano peppers
Peeled, slit up one side,
And seeded
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


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