Title: Shrimp Rellenos
Categories: Essnce11
Yield: 4 servings

1 tb Olive oil
1/2 lb Shrimp; peeled, deveined,
And coarsely chopped
1/3 c Chopped green onions
2 ts Minced garlic
1 ts Bayou Blast; see * Note
1/2 ts Salt
1/3 c Heavy cream
1/4 c Grated jalapeno-flavored
-Monterey Jack
(or other hot
-pepper-flavored cheese)
2 tb Bread crumbs
1 c Masa harina
(available in Latin American
-markets)
1 c Flour
1 1/2 tb Southwest Spice; see * Note
2 Egg whites; beaten until
-foamy
1 1/2 c Milk
4 lg Poblano peppers; peeled,
-slit up
One side; and seeded
6 c Vegetable oil; for
-deep-frying
1 c Homemade or prepared salsa
Sour cream; for garnishing
Cilantro sprigs; for garnish

* 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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

04-19-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.