Text 37234, 80 rader
Skriven 2013-05-25 15:57:54 av Dave Drum (1:261/38)
Ärende: Chile 2916
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Shrimp-Stuffed Hatch Chiles W/Cilantro Cream Sauce
 Categories: Seafood, Chilies, Wine, Cheese
      Yield: 8 servings

      1 lb Medium shrimp
      2 tb Olive oil
      2 tb Butter
      1 c  Chopped onion
    3/4 c  Chopped red bell pepper
    3/4 c  Corn niblets
    1/4 c  Dry white wine
      1 ts Chilli spice mix
      1 c  Shredded Monterey Jack
      1 c  Shredded sharp cheddar
      1 lg Egg; lightly beaten
    1/4 ts (ea) salt & ground pepper
           Cooking spray
      8    Fresh Hatch * chilies;
           - roasted; peeled
           Cilantro sprigs (opt)

MMMMM--------------------CILANTRO CREAM SAUCE-------------------------
    1/2 bn Cilantro; coarse chopped
      3    Serrano chilies; seeded.
           - chopped
      3 cl Garlic
      1 c  Mayonnaise
      1 c  Heavy cream
           Salt & pepper

  Place cilantro, serrano peppers, garlic, mayonnaise, and
  cream into a blender; season with salt and pepper. Puree
  until smooth, about 15 seconds

  Store, covered, in refrigerator until needed. Makes 2
  cups.

  Thaw shrimp, if frozen. Peel and devein shrimp. Rinse
  shrimp; pat dry with paper towels. Chop shrimp.

  For filling, in a large skillet heat oil and butter over
  medium-high heat. Add onion; cook and stir for 2 minutes.
  Add shrimp, sweet pepper, corn, wine, and chili powder;
  cook and stir for 3 minutes or until shrimp are opaque.
  Transfer mixture to a large bowl; set aside to cool for 10
  minutes. Stir in cheeses, egg, salt, and black pepper; set
  aside.

  Preheat oven to 400øF/205øC. Coat a 3-quart rectangular
  baking dish with cooking spray; set aside.

  Cut a slit lengthwise down one side of each chile pepper;
  open chile peppers and lay flat. If desired, remove stems
  and seeds from chile peppers. Spoon 1/2 cup of the filling
  onto each chile pepper (filling will be wet). Fold up
  peppers around filling and place, filling sides up, in
  prepared dish. Bake for 20 to 25 minutes or until lightly
  browned and filling is heated through. Let peppers stand
  for 10 minutes before serving.

  Serve chile peppers with Cilantro Cream Sauce and, if
  desired, garnish with cilantro sprigs.

  * If Hatch chiles are not available, use Anaheim chiles,
  which are similar in size and shape.

  Better Homes & Gardens | May 2013

  MM Format by Dave Drum - 01 May 2013

  Uncle Dirty Dave's Archives

MMMMM

... Love and scandal are the best sweeteners of tea. - Henry Fielding

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 * Origin: Prism bbs (1:261/38)