Recipe

Shrimp Rellenos

Ingredients

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.