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Shrimp Rellenos


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Ingredients:

  • 1 tb Olive oil
  • 1/2 lb Shrimp; peeled, deveined,
  • And coarsely chopped
  • 1/3 c Chopped green onions
  • 2 ts Minced garlic
  • 1 ts Bayou Blast; see * Note
  • 1/2 ts Salt
  • 1/3 c Heavy cream
  • 1/4 c Grated jalapeno-flavored Monterey Jack
  • (or other hot pepper-flavored cheese)
  • 2 tb Bread crumbs
  • 1 c Masa harina
  • (available in Latin American markets)
  • 1 c Flour
  • 1 1/2 tb Southwest Spice; see * Note
  • 2 Egg whites; beaten until foamy
  • 1 1/2 c Milk
  • 4 lg Poblano peppers; peeled, slit up
  • One side; and seeded
  • 6 c Vegetable oil; for deep-frying
  • 1 c Homemade or prepared salsa
  • Sour cream; for garnishing
  • Cilantro sprigs; for garnish

Directions:

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Southwest Spice - {Emeril's Southwest Seasoning}" recipes which are included in this collection.
 
In a large skillet heat oil over high heat. When hot add shrimp, green onions, garlic, Bayou Blast 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. In a bowl combine masa harina, 1/2 cup of the flour and 1 tablespoon of the Southwest Spice. 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. This recipe yields 4 servings.
 
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-056 broadcast 03-31-1997) Downloaded from their Web-Site - http://www.foodtv.com
 
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net
 
04-19-1997
 
Recipe by: Emeril Lagasse
 
Converted by MM_Buster v2.0l.