Shrimp Rellenos

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1/2 lb	227g / 8oz	Shrimp - peeled, deveined,
		And coarsely chopped
1/3 cup	20g / 0.7oz	Chopped green onions
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Bayou Blast - see * Note
1/2 teaspoon	2.5ml	Salt
1/3 cup	78ml	Heavy cream
1/4 cup	59ml	Grated jalapeno-flavored Monterey Jack
		(or other hot pepper-flavored cheese)
2 tablespoons	30ml	Bread crumbs
1 cup	237ml	Masa harina
		(available in Latin American markets)
1 cup	62g / 2.2oz	Flour
1 1/2 tablespoons	22ml	Southwest Spice - see * Note
2		Egg whites - beaten until foamy
1 1/2 cups	355ml	Milk
4 cups	948ml	Poblano peppers - peeled, slit up (large)
		One side, and seeded
6 cups	1422ml	Vegetable oil - for deep-frying
1 cup	237ml	Homemade or prepared salsa
		Sour cream - for garnishing
		Cilantro sprigs - for garnish

Recipe Instructions

* 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.

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

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