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Seafood Rellenos

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Dec 1, 2009 1:40 pm US/Pacific

Seafood Rellenos

(CBS) Chef Carl Malobabich whipped up a stunning Seafood Rellenos for us in our Lunch Break. If you can't make it yourself, you can always head to The St. George Hotel to try it!!

The St. George Hotel
16104 Main Street
Volcano
209.296.4458


INGREDIENTS
Pablano pepper
Monterey jack cheese shredded
mild Cheddar cheese shredded
size (16\20 count) shrimp 3 each
enchilada sauce
sprig of cilantro for garnish
olive oil
potatoes
salt
pepper
butter
heavy cream

Rub olive oil over pepper and place on char grill until the skin is blackened all over. Remove and cover with plastic wrap to help release the skin from the pepper. When cooled a bit, pepper is ready to peel and deseed then set aside for later.

Next make mashed potatoes with russet potatoes or any potatoes of your choice. Wash, boil and drain. When done, add heavy cream, salt, pepper, butter and Monterey Jack cheese to taste.

Peel and devein shrimp. Then oil, salt and pepper and grill until done then set aside.

Fill your pepper with the mashed potato mixture and heat in oven to thoroughly heat. Finish by placing the enchilada sauce on the plate. Place on top of sauce the heated filled pepper. Top the pepper with shredded mild cheddar cheese. Place the shrimp on plate then garnish with spring of cilantro.

Enchilada sauce recipe
5 large tomatoes halved and char grilled
3 large red Spanish onions halved and char grilled
1 tablespoon minced garlic
1\8 cup cumin
1\8 cup mild chili powder
1\8 cup Spanish paprika
1 gallon chicken stock
4 cups non seasoned breadcrumbs

Blacken your tomatoes and onions on the char grill.  In a pot, add the chicken stock, garlic, cumin, chili powder and Spanish paprika bringing to a boil for 5 min's. Add your grilled tomatoes and onions reduce heat and cook for 30 minutes. With a hand held blender\mixer, puree your ingredients until smooth then adding in your bread crumbs to thicken the sauce smoothly.

Yield's 1 & 1\4 gallons store in airtight container and refrigerate.

(© MMX, CBS Broadcasting Inc. All Rights Reserved.)

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