Press enter to see results or esc to cancel.

Chiles Rellenos con Camarones (Shrimp) recipe

The all-time favorite of chiles rellenos,green chiles stuffed with cheese is enhanced with a grilled-shrimpfilling. Battered with beaten egg and blue cornmeal these maketoothsome luncheon fare as well as an entr e with salad,beans and rice.

Recipe: Chiles Rellenos conCamarones (Shrimp)

4 poblano chiles, roasted (see below)
1 red bell pepper, roasted (see below)
3/4 pound deveined shell-on fresh shrimp
4 ounces shredded Monterey Jack cheese
2 ounces shredded fontina cheese
1/2 cup fresh corn kernels
3 tablespoons diced white onion
2 tablespoons chopped fresh marjoram
2 tablespoons chopped fresh cilantro
1 quart vegetable oil
4 eggs, beaten
1 cup medium blue cornmeal

To Roast Chiles:

  • Roast peppers by placing them under thebroiler, holding them over a gas flame or roasting them on thestovetop in a cast-iron skillet until charred.
  • In the broiler: Preheat broiler; placepeppers on broiler rack and broil, turning frequently, untilbubbly and blackened on all sides, 15 to 20 minutes. Transferpeppers into a paper bag; close bag and set aside until cool,about 15 minutes.
  • Over a gas flame: (If only one or twopeppers are being roasted, this method may be preferable) Holdingthe pepper in tongs over a medium-low to medium flame, turn pepperas it bubbles and blackens, about 15 minutes. Transfer pepperinto a paper bag; close bag and set aside until cool, about 15minutes more.
  • In a cast-iron skillet: Heat large cast-ironskillet over medium-high heat, using no oil; when hot, placepeppers in skillet and roast, turning frequently, until bubblyand blackened on all sides, 15 to 20 minutes. Transfer peppersinto a paper bag; close bag and set aside until cool, about 15minutes.
  • After cooling, peel peppers by gentlypulling off skin. Cut a slit into poblano chiles to remove seeds,leaving stem end intact; set aside. Seed roasted red pepper anddice. Put into medium mixing bowl and reserve for remaining fillingingredients.

    To Prepare Shrimp Rellenos

  • Grill or dry-roast shrimp. To dry roastcook shrimp briefly in a heavy-bottomed skillet without any liquidor fat until shrimp turns pink and shell is crisp. Peel off anddiscard shell; chop into large pieces.
  • In reserved mixing bowl with roasted bellpepper, combine shrimp, Monterey Jack cheese, fontina cheese,corn, onion, marjoram and cilantro; mix well.
  • Divide mixture into 4 portions. Stuffreserved poblano chiles with shrimp mixture; press gently betweenthe fingers to seal.
  • Heat oil to 375°F / 190°C (oruntil a bit of egg dropped into oil sizzles and rises to thesurface) in a deep, heavy-bottomed pan. Dip stuffed chiles inbeaten egg; dredge in cornmeal. Deep-fry until exterior is darkblue (4 to 5 minutes). Serve immediately.

    Makes 4 servings.

    Cooking Tip: Reduce fat calories in thisdish by placing battered chiles into a 13x9x2-inch baking dishwhich has been lightly sprayed with vegetable cooking oil. Bakein a preheated oven at 400°F (205°C) for about 20 minutes.

    Camarones Flameados (Flamed Shrimps)

    If the Chiles Rellenos conCamarones (Shrimp) recipe was useful and interesting, you can share it with your friends or leave a comment.

    Facebooktwittergoogle_plusredditpinterestlinkedinmail
  • Comments

    1 Comment

    Blog

    These look amazing! I love chiles rellenos and I love that these aren t battered and fried. My problem is that I hate roasting and peeling the poblanos. I m too lazy!


    Leave a Comment