Shrimp Rellenos
By: Anonymous
Published: Saturday, February 13, 2010 - 4:11pm

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

1 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. 2 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. 3 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. 4 To serve, divide salsa among 4 dinner plate and top with peppers; garnish with a dollop of sour cream and a sprig of cilantro. 5 This recipe yields 4 servings.