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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1/2 lb Shrimp peeled, deveined,
- Â Â and coarsely minced
- 1/3 c. Minced green onions
- 2 tsp Chopped garlic
- 1 tsp Bayou Blast see * Note
- 1/2 tsp Salt
- 1/3 c. Heavy cream
- 1/4 c. Grated jalapeno-flavored Monterey Jack
- Â Â (or possibly other warm pepper-flavored cheese)
- 2 Tbsp. Bread crumbs
- 1 c. Masa harina
- Â Â (available in Latin American markets)
- 1 c. Flour
- 1Â 1/2 Tbsp. Southwest Spice see * Note
- 2 x Egg whites beaten till foamy
- 1Â 1/2 c. Lowfat milk
- 4 lrg Poblano peppers peeled, slit up
- Â Â one side, and seeded
- 6 c. Vegetable oil for deep-frying
- 1 c. Homemade or possibly prepared salsa
- Â Â Lowfat sour cream for garnishing
- Â Â Cilantro sprigs for garnish
Direcciones
- In a large skillet heat oil over high heat. When warm add in shrimp, green onions, garlic, Bayou Blast and salt; saute/fry 2 min. Add in heavy cream and cheese, immediately remove from heat and stir well. Mix in bread crumbs, transfer filling mix to a bowl and let cold 15 min.
- In a deep-fryer or possibly deep heavy pot, heat oil to 375 degrees. In a bowl combine masa harina, 1/2 c. of the flour and 1 Tbsp. of the Southwest Spice. Mix in egg whites and add in lowfat milk a little at a time, mixing thoroughly between additions till all lowfat milk is incorporated and batter is smooth. In another bowl combine remaining 1/2 c. flour with remaining 1/2 Tbsp. 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 warm (a drop of batter spooned into oil should fry quickly), fry peppers till golden brown-brown, turning several times, about 3 to 4 min. 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 lowfat sour cream and a sprig of cilantro.
- This recipe yields 4 servings.
