4 tablespoons vegetable oil, for the devilish sauce
1/4 onions, for the devilish sauce
1 clove garlic, for the devilish sauce
1 ancho chile, for the devilish sauce
4 guajillo chiles, for the devilish sauce
6 árbol chiles, for the devilish sauce
3 allspice berries, for the devilish sauce
2 tomatoes, quartered, for the devilish sauce
1 cup Huichol® Habanera Sauce, for the devilish sauce
1/2 cups tomato purée, for the devilish sauce
salt, for the devilish sauce
3 tablespoons butter
3 cloves garlic, grated
3 cups shrimp, peeled
salt
pepper
6 pieces Poblano chile, ready to stuff
1 cup white rice
1 cup Manchego cheese, grated
parsley, chopped
Preparation
30 mins
15 mins
Low
For the devilish sauce, heat a skillet over medium heat and add the oil; fry the onion, garlic, and ancho, guajillo, and árbol chiles, the peppers, and the tomato for about 3 minutes; add the Salsa Huichol® Habanera, the tomato puree, and cook for 5 minutes until the ingredients soften, seasoning with salt.
Blend the sauce for 3 minutes until achieving a very smooth texture.
For the shrimp, heat a skillet over medium heat with the butter and cook the garlic and shrimp for 2 minutes; add the devilish sauce and cook for 3 more minutes to integrate the flavors. Remove from heat.
Stuff the poblano chiles with a bit of white rice, the devilish shrimp, and top with Manchego cheese, place in the oven on broil for 2 minutes to melt the cheese.
Serve the chiles and garnish with a bit of chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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