Saturday, April 09, 2005

Shrimp, Apple, and Almond Stuffed Poblano Chilies

The recipe for these stuffed chiles is wonderfully unique. The combination of the flavors of the poblanos, the shrimp, apples, Oranges and almonds will knock your socks off! This serves six and takes about forty-five minutes to prepare. 1 lb. small shrimp, cooked and diced (four cans)
2 apples (golden delicious or other variety), peeled, cored and cut into 1⁄4" cubes
1⁄2 cup slivered almonds, toasted in oven or on the stove until golden
1⁄2 cup mayonnaise
6 large poblano chiles, roasted or canned
1 cup olive oil
1/3 cup apple cider vinegar
1 Orange, peeled and diced
salt and pepper to taste
6 large Romaine leaves, rinsed and patted dry
If you want to roast your own chiles, place them in a 9 x 14 pan in the broiler. Broil until lightly charred on both sides. Remove from oven and seal immediately in a plastic bag for 10 minutes, so that they can "sweat" and the skin becomes loose. Wearing rubber gloves, peel the chiles and rinse. Be careful not to tear them or loosen the stems. Make a small slit on one side of each chile. Remove all seeds and set aside.
To make the filling, mix the shrimp, apples, slivered almonds and mayonnaise together in a medium bowl.
Stuff the chiles with the filling and close the slit.
Blend the remaining ingredients in a blender until smooth. Add a little water if necessary so that the consistency is that of a vinaigrette salad dressing. You may need to add a little water.
To serve, line six salad plates with a romaine leaf. Sprinkle with vinaigrette and place chile in the center of each plate, slit side down. Serve immediately, or within 20 minutes. This dish is fine at room temperature.


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