| Chile Relleno con Camarones ~ Shrimp Stuffed Chile Relleno There are variations of Chile Relleno con Camarones all across Mexico. Escabeche (marinade or sauce): 1/3 cup olive oil 2 garlic cloves, minced 1 large onion, slice thin 2 medium carrots, peeled and sliced into rounds 1/3 cup white wine vinegar 1/4 cup water 1 tsp whole black peppercorns 1 whole clove 1-2 leaves epazote chopped For the chile: 8 chile poblano, roasted, seeded and peeled 1 lb small shrimp, cooked and peeled 2 stalks of celery, finely chopped 2 medium-size new potatoes, boiled until just tender, peeled and diced small 2 tbsp cilantro chopped 3/4 cup crema salt and pepper to taste Preparation: 1. In a saucepan, heat the olive oil over low heat and saute the garlic, onion and carrot until the onion is transparent. 2. Add all remaining ingredients, bring to a boil over medium heat and continue boiling for 3 minutes. Remove from heat and add the chile. 3. Allow the chile to marinate for 2-3 hours in the escabeche; remove; drain and stuff them with a mixture of the shrimp, celery, potatoes, cilantro, crema, salt and pepper. Place the chile on a serving plate/platter and pour the remaining escabeche over them. Serves 8. |
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