Text 12036, 73 rader
Skriven 2014-04-11 07:13:48 av Dave Drum (1:261/38)
Ärende: Chile 5959
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Acapulco w/Creamy Shrimp Sauce
 Categories: Poultry, Seafood, Chilies, Dairy, Cheese
      Yield: 4 Servings

      4 lg Poblano peppers
    1/4 c  Onion; chopped
    1/2 lb Medium shrimp; lightly
           - cooked, peeled, chopped
    1/4 c  Cilantro; chopped
    1/4 lb Monterey jack; shredded
      1 lb Chicken breast; halved,
           - boned, pounded flat
      2 ts White pepper
           Salt
     12    (6") long strings
           Oil; for frying

MMMMM--------------------CREAMY SHRIMP SAUCE-------------------------
      3    Shallots; diced
      1 c  White wine
    1/2 c  Fish stock or chicken broth
      1 lb Small shrimp
      2 c  Whipping cream
    3/4 lb Butter

  ROAST PEPPERS: Place poblano peppers under the broiler and
  char on all sides. Put in plastic bag and freeze 10
  minutes. Remove from freezer, rub off peel, then slit to
  remove seeds under running water.

  Preheat oven to 400øF/205øC. In a medium saute pan, saute
  onion, shrimp, and cilantro until the shrimp are almost
  cooked, about 5 minutes. Place in mixture in a bowl, add
  the cheese and set aside.

  TO ASSEMBLE: Lay the four prepared chicken breasts flat,
  skin-side down. Season with salt and white pepper. Layer
  each breast with one pepper and 2 to 3 tablespoons
  shrimp/cheese mixture over pepper. Roll each breast
  tightly to form a cylinder. Tie each cylinder in 3 places,
  both ends and in the middle.

  In a skillet, heat about 1/4" of oil. Lightly brown
  chicken breasts, one at a time, on all sides. Remove from
  heat, transfer to a oven-proof dish and bake for 10
  minutes until golden brown.

  Remove from oven. Cut strings and slice chicken in 1"
  roulades (rounds). Drizzle a few tablespoons of Creamy
  Shrimp Sauce onto a plate and arrange the roulades on top
  of the sauce. Serve warm.

  Makes 4 servings.

  TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over
  medium-high heat, combine shallots and wine. Cook until
  reduced by three-fourths. Add stock/broth and shrimp and
  cook until reduced by half. Add the cream and reduce again
  by half. Whisk in the butter by tablespoons. Cook until
  butter melts and sauce is well-blended. Remove from heat.

  Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas

  Uncle Dirty Dave's Archives

MMMMM

... My soul is dark with stormy riot directly traceable to diet-S. Hoffenstein

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