| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains, Vegetables |
American |
Essnce11 |
4 |
servings |
INGREDIENTS
| 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 |
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.
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
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