El Chaparral's Christina's Shrimp Relleno
This recipes is from our friends at El Chaparral, one of the Alamo City's most loved Mexican restaurants.
Ingredients
Shrimp Relleno
- 1 poblano pepper
- 4 ounces white shrimp
- 2 ounces Diced white onions
- 2 ounces Diced tomatoes
- 4 ounces Monterrey jack cheese
- Frying oil
Jalapeño Cream Sauce
- 3 ounces cream cheese
- 3/4 cup heavy cream
- 1 each jalapeño
- 5 ounces spinach
- 1/2 cup milk
- 1/4 teaspoon salt
Instructions
Jalapeño Cream Sauce
- Heat a pot to a medium temperature. Add heavy cream and cream cheese, stirring until melted and smooth.
- In blender, mix half a whole jalapeño, spinach and milk. Add a pinch of salt. Combine the blended jalapeño mix with the cream cheese and whipping cream. Top poblano pepper with jalapeno cream sauce.
Chile Relleno
- Turn broiler on oven. Fill heavy bottom pot with at least 1.5 inches of oil. Heat oil to 375 degrees. Fry poblano pepper for two minutes. Cool slightly, then remove the skin and cut a small slice to remove all the seeds.
- Saute the shrimp with diced onions and diced tomatoes. Once cooked through, fill the poblano pepper with shrimp. Add Monterrey Jack cheese inside poblano as well.
- Place in oven for one minute. Remove from oven and add jalapeño cream sauce.
Notes
This recipe is provided courtesy of El Chaparral Mexican Restaurant in San Antonio.
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