Spicy Mexican Shrimp in Stugged Ortega Chile
By Executive Chef Keith Keogh, Total Food Network, Florida

The chipotle is a smoked and dried jalapeno, adding a smoky, medium heat to this flavorful dish.

Made with:
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.

To Plate:
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.


Other Great Chef Recipes:

Classic Cream Sauce

Delicate Braised Shrimp in
Pasta Purses with Classic Cream Sauce

Sautéed Shrimp on a bed of Turnip Reduction
with an Onion Au Jus Sauce

Spicy Mexican Shrimp in Stugged Ortega Chile
















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