Shrimp Rellenos

Photo: flickr user TheGirlsNY

Ingredients

1 tablespoon Olive oil

pound Shrimp peeled, deveined,

and coarsely chopped

cup Chopped green onions

2 teaspoons Minced garlic

1 teaspoon Bayou Blast see * Note

teaspoon Salt

cup Heavy cream

cup Grated jalapeno-flavored Monterey Jack

(or other hot pepper-flavored cheese)

2 tablespoons Bread crumbs

1 cup Masa harina

(available in Latin American markets)

1 cup Flour

tablespoon Southwest Spice see * Note

2 Egg whites beaten until foamy

cup Milk

4 lrgs Poblano peppers peeled, slit up

one side, and seeded

6 cups Vegetable oil for deep-frying

1 cup Homemade or prepared salsa

Sour cream for garnishing

Cilantro sprigs for garnish

Preparation

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.