Shrimp and Vegetable Chile Relleno with Roasted Tomato and Chipotle Salsa
Ingredients
4 large fresh poblano chiles, roasted, peeled and seeded.
1-2 tablespoons whole harvest soy bean oil (has no trans-fatty acids and works well for sauté, oils with no trans fat are the wave of the cooking future)
16 jumbo shrimp, peeled and cleaned, each shrimp cut into three pieces
1/4 cup diced onions
4 cloves garlic sliced thin
1/2 cup diced zucchini
1/2 cup diced tomatoes
1/4 cup sliced green olives
1/4 cup toasted sliced almonds
1 tablespoon chipotle chiles, canned, pureed
1/4 cup chopped cilantro
2 tablespoons fresh lime juice
1 tablespoon fresh butter (butter can be left out to further cut fat content)
salt and fresh ground black pepper to taste
Roast, peel and seed poblano chiles and reserve.
In a large hot sauté pan add 1 tablespoon oil and allow pan to get very hot, season shrimp with salt and pepper and add to sauté pan. Sauté shrimp for approximately 5 minutes until nice and brown, then remove shrimp from the pan. Place the empty pan back on the stove and add 1 more tablespoon of oil. Sauté the onion and garlic until lightly brown, then add zucchini, tomatoes, olives, nuts and chipotle chile puree and continue to sauté for 5 minutes, finish by adding the shrimp back to the mixture, chopped cilantro, lime juice, butter and then season to taste. Allow mixture to cool.
When shrimp mixture is cool, fill each chile until fully stuffed, approximately 6 ounces of filling each. At this point chiles can be held in the refrigerator for up to 2 days or in the freezer indefinitely. Linquist suggests using them immediately.
Low-Carb Mexican Cuisine, Chef Scott Linquist Shares Mexican Recipes That Are Low In Carbs - CBS News
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