Shrimp rellenos
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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