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.
To Prepare Shrimp Rellenos
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.
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