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Shrimp Rellenos

  • Yield: 4 servings


  • 1 tablespoon olive oil
  • 1/2 pound shrimp, peeled, deveined and coarsely chopped
  • 1/3 cup chopped green onions
  • 2 teaspoons minced garlic
  • 1 teaspoon Creole seasoning
  • 1/2 teaspoon salt
  • 1/3 cup heavy cream
  • 1/4 cup grated jalapeno-flavored Monterey Jack or other hot pepper-flavored cheese
  • 2 tablespoons bread crumbs
  • 1 cup masa harina (available in Latin American grocery stores)
  • 1 cup flour
  • 1 1/2 teaspoons Southwest seasoning
  • 2 egg whites, beaten until foamy
  • 1 1/2 cups milk
  • 4 medium-large 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


  • In a large skillet heat oil over high heat. When hot add crawfish, green onions, garlic, Creole seasoning 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 F. In a bowl combine masa harina, 1/2 cup of the flour and 1 tablespoon of the Southwest seasoning. 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.