Chiles Stuffed with Rice and Shrimp Salad
Chiles Rellenos con Ensalada de Arroz y CamarónesPoblano chiles, roasted, peeled, and chilled are stuffed with cold rice and shrimp for this stunning salad. Provide a knife and fork so the chiles can be cut and eaten with the filling. All the parts can be made ahead and even plated and refrigerated for a couple of hours before serving. The idea for this fabulous stuffed chile comes from Chapulin restaurant in Oaxaca.
Ingrediënten
Makes 4 servings
- 4 large poblano chiles roasted and peeled
- Rice Salad without the garnishes
- 36 medium raw shrimp peeled, tails removed, and deveined
- 3 teaspoons olive oil
- ¼ teaspoon crushed red pepper
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon salt or to taste
- 3 medium plum tomatoes cored, seeded, and finely diced
- ⅓ cup sour cream diluted with 2 teaspoons milk
Instructies
- Prepare chiles.
- Then, using a small sharp knife, cut a slit lengthwise from the stem end to within 1 inch of the tip of each chile.
- Keep the stems intact.
- Make a short crosswise cut at the top of the lengthwise cut, to form a "T" and carefully cut out the seed pod.
- Rinse the chiles under running water to wash out the remaining seeds.
- Pat the chiles dry with paper towels.
- Cover and refrigerate.
- Prepare the Rice Salad, but do not include the radishes, olives, or lettuce.
- Cover the salad and refrigerate.
- Put the shrimp into a large bowl.
- Add the oil, red pepper, Worcestershire, and salt.
- Let stand about 20 minutes.
- Heat a large nonstick skillet over medium heat and cook the shrimp, turning, until curled and cooked through, 5 to 6 minutes.
- Transfer the shrimp to a bowl.
- When cool enough to handle, set aside 12 whole shrimp for the final presentation.
- Cut the rest of the shrimp into 1⁄2-inch pieces.
- Mix the small shrimp pieces with the Rice Salad.
- To assemble, stuff each chile with about ½ cup of the rice and shrimp salad.
- Reshape the chiles to their original form with the opening on top showing some of the filling.
- Place the stuffed chiles in the center of 4 serving plates.
- Spoon the remaining rice along one side of each chile, but do not cover any of the green.
- Garnish each plate with the diced tomatoes.
- Drizzle the tops of the chiles with sour cream.
- Place 3 of the reserved whole shrimp on top of each stuffed chile.
Notes / Tips / Wine Advice:
Serve cold.
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