Re: Shrimp Recipes
CHILES RELLENOS WITH CAMMARONES
Stuffed chiles with cheese and shrimp!
? 8-10 large Aneheim or poblano chiles [stems attached]
? 16-20 large prawns, shelled & deveined
? 2 Tblsp. olive oil
? 1/2 tsp. cayenne pepper
? 3/4 lb. grated Monterey jack cheese
? 1/2 cup fine tortilla chip crumbs [process]
? 1/2 cup all purpose flour
? 1 tblsp. paprika
? 2 1/2 tsp. salt
? 1 tsp. ground black pepper
? CriscoŽ for frying
? 4 egg yolks [beaten]
? 4 egg whites {beaten almost to meringue
? 1/2 cup sharp cheddar cheese
? Fresh salsa [Preferably green tomatillo salsa]
? Coat prawns in olive oil with cayenne and 1 tsp. salt. Barbecue prawns or cook in a skillet until pink [about 2 minutes on each side] Cut praws in half lengthwise.
? Roast peppers on barbecue until skins are charred. Cool and peel.
? Slit the peppers and stuff with Monterey jack cheese and 4 prawn halves.
? Fold in the egg whites with the yolks. Mix together the flour, tortilla chip crumbs, paprika, salt & pepper. Dip the stuffed chiles in flour, then the egg mixture and then into the flour mixture until they are well coated. Heat the CriscoŽ in a deep skillet at 375 degrees. Place the chiles in the hot shortening suspended on a slotted ladel. Cook until golden. Lift and place on paper towels to drain.
? Arrange chiles rellenos on a serving platter, sprinkle with cheddar cheese and place under the broiler until the cheese has melted. Serve immediately.
** Serve with green chile salsa or green tomato salsa
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