Shrimp Rellenos Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1/2 lbs: Shrimp, peeled, deveined and
Coarsely chopped,
1/3 cup: Chopped green onions,
2 tsp: Minced garlic,
1 tsp: Creole seasoning,
1/2 tsp: Salt,
1/3 cup: Heavy cream,
1/4 cup: Grated jalapeno-flavored,
Monterey Jack,
Or other hot pepper-flavored,
Cheese,
2 tbsp: Bread crumbs,
1 cup: Masa harina, (available in
Latin American grocery,
Stores),
1 cup: Flour,
1 1/2 tsp: Southwest seasoning,
2: Egg whites, beaten until
Foamy,
1 1/2 cup: Milk,
4: Medium-large poblano peppers,
Peeled, slit up one side,
And seeded,
6 cup: 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, 1/2 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
1/2 cup flour with remaining 1/2 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
Source from luhu.jp
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, 1/2 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
1/2 cup flour with remaining 1/2 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
Source from luhu.jp
Tags
Emeril