April 6, 2016
Shrimp Stuffed Chile Relleno with Roasted Corn Salsa
- 2 Corn on the cob, roasted
- 1/2 cup Red bell pepper, diced ¼
- 1/2 cup Green bell pepper, diced ¼
- 1/4 cup Red onion, diced ¼
- 2 tbsps Green onion, sliced
- 1 Lime, juiced
- 2 tbsps Rice vinegar
- 4 tbsps Olive oil
- 1/4 cup Yellow onion, cut in ¼" dice
- 1 tbsp Garlic, finely chopped
- 3 cups Shrimp, peeled, cleaned, cut into ½" pieces
- 3 cups Mushrooms, sliced
- 1/2 cup Cream
- 1/2 cup Tomatoes
- 2 cups Spinach
- 1/2 cup Goat cheese
- 2 tbsps Cilantro, chopped
- 6 Poblano chili, roasted and peeled
- Mixed greens for garnish
- Sour cream for garnish
- Salt and pepper to taste
For the Roasted Corn Salsa
- Place corn-on-the-cob on the grill to roast the corn. Do not remove the husk, as this protects the corn from burning and helps steam the corn.
- Grill for five to eight minutes, turning often.
- Remove the husks and cut the kernals off the cob and reserve.
- Combine corn, red bell pepper, green bell pepper, red onion, green onion, lime juice, rice vinegar, and olive oil.
- Mix well and season as needed with salt and pepper.
For the Chile Rellenos
- Pre-heat oven to 350F.
- Heat olive oil over medium heat.
- Sauté onions, garlic, shrimp, and mushrooms until shrimp is opaque - approx. three minutes (be careful not to overcook the shrimp).
- Add cream and reduce by half. Season with salt and pepper.
- Add the tomatoes and spinach to the shrimp mixture.
- Season to taste and add cilantro and goat cheese.
- Remove mixture from the pan and cool.
- Carefully slip each chile lengthwise along one side. Remove seeds and veins.
- Fill with the shrimp and spinach filling. Pull the seams together to close the chile around the stuffing.
- Place chile relleo in the oven in a roasting pan and cook at 350F for 10-12 minutes or until they are hot.
Place the corn salsa on a plate. Place the chile relleno on top of the corn salsa. Serve with mixed greens and a dollop of sour cream garnish with a few cilantro leaves.