Chile Relleno With Serrano Shrimp

Yields 4 servings

Ingredients:

For Warm Salsa:
2 beefsteak tomatoes, diced
4 tomatillos, diced
2 shallots, minced
2 serrano peppers, minced
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon cumin
Juice of 2 key limes
1½ teaspoons of salt
½ teaspoon pepper
Olive oil

Marinade for Serrano Shrimp:
2 serrano peppers
4 cloves garlic
1 tablespoon fresh oregano
1 tablespoon fresh thyme
Juice of 2 key limes
Salt and pepper
Olive oil

1 pound large shrimp, cleaned and peeled(leaving tails on is optional)

For Chile Relleno:
4 large Poblano peppers
2 cups shredded mozzarella

Directions:

1. Start by making the marinade for shrimp. Roughly chop, the serrano peppers, garlic, oregano and thyme. Transfer to the blender, add lime juice, ¼ cup olive oil, 1 teaspoon salt and ½ teaspoon pepper. Blend until smooth, taste for salt. In a glass bowl, combine shrimp and marinade, stir well to combine, cover and refrigerate until ready to use.

2. Preheat oven to 425ºF. Lay the Poblano peppers on baking sheet and drizzle with a little oil. When oven is up to temperature, roast the Poblanos for 12 to 15 minutes per side. Remove from oven and cover with a clean kitchen towel, set aside.

3. To make the warm salsa, in a large sauce pan heat 3 tablespoons of olive oil to medium heat, add the shallots and serrano peppers, and cook for 3 minutes. Add the garlic and cook for 1 more minute. Add the remaining ingredients for warm salsa, stir well to combine. Taste for salt and continue cooking until the tomatoes and tomatillos break down and salsa thickens slightly. Cover and keep warm.

4. Remove the shrimp from refrigerator. Preheat your broiler for 10 minutes. While you are waiting, peel the blistered skins from the Poblano peppers, carefully slit open, remove seeds, then fill each one with ½ cup of shredded cheese. Transfer the filled peppers to a foil-lined baking sheet, set aside.

5. In a large saute pan, heat 2 tablespoons of olive oil to medium/high heat. At this time, you want to transfer the peppers to the broiler. Add the shrimp to the saute pan and cook for 5 to 6 minutes or until shrimp is pink. The peppers should be ready to pull out of the broiler about then too. You want to make sure your cheese is melted and lightly browned.

6. To plate, add about 1/3 cup of warm salsa, lay a chile relleno onto salsa, then top with serrano shrimp. Garnish with fresh cilantro lime wedges and a little more warm salsa. I like to serve warm corn tortillas with chiles rellenos.

I garnished with cilantro, lime and caramelized onions.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Avocado Fries
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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