Mexican Shrimp in Stugged 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. Serve.