Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef Keith Keogh,
Total Food Network, Florida
chipotle is a smoked and dried jalapeno, adding a smoky, medium
heat to this flavorful dish.
Newfoundland Coldwater Shrimp, Canada
2 Ears of Corn
2 Tomatoes (cored and chopped)
3 Ortega Chiles (or anaheim, ancho, or ppasillios -
roast, cored, and then halved)
1 Ortega Chile (roasted and diced)
1 Red Bell Pepper (cored and chopped)
1/2 Stick of Butter
1 Onion (chopped)
TT Ground Chipotle
1 cup Shrimp
1 Bunch of Cilantro (chopped)
1/2 cup Montery Jack Cheese (grated)
Zest of 1 Lemon
Take corn off the cob. Roast chile peppers iover a gas stove flame.
Core, then cut in half. Set aside. Put half the butter in a sautee
pan. Saute onion with a touch of lemon zest. Add one half of diced
red bell pepper Add chopped tomatoes. Take the diced ortega pepper,
and saute. Add a handful of fresh corn. and ground chipotle pepper.
The chipotle adds a smokey medium heat to the final flavor.
Place the halved and cored ortega chiles on a cutting board. Stuff
with the mexican shrimp mixture. Place on the plate, and surround
the stuffed chile with more of the shrimp mixture. Plate grated
cheese over the chile pepper. Place under broiler to melt cheese.
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Latin American Recipes.
Latin American Recipes