Stuffed Poblano Chile with Citrus Shrimp

Splenda
A unique recipe that will leave you with a good taste in your mouth; you will impress your guests.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 6 Poblano chiles, medium
  • 2 cups shrimp, cleaned and without tails
  • 6 cups water
  • 1 tablespoon salt
  • 1/4 onions, small
  • 1/2 limes
  • 1/2 cups red onion, slice into half-moons
  • 1 bunch chives, small, finely chopped
  • 1/2 cups orange juice
  • 1/2 cups grapefruit juice
  • 1/2 cups bitter orange
  • 1/2 cups white vinegar
  • 1 tablespoon Splenda, granulated
  • 3 tablespoons oregano
  • olive oil, (approx. 1/3 cup)
  • 1/2 cups red onion, thin slice
  • 1/2 cups white vinegar
  • 1/2 cups orange juice
  • 1/2 cups Splenda, granulated
  • 1/2 teaspoons salt
  • 1 tablespoon oregano
  • 1/4 cups olive oil, to taste
Preparation
1h
0 mins
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  • Roast the chiles over high heat until the skins burst, but do not cook them inside.
  • Do not allow the juices to run. Clean immediately under cold water.
  • Refrigerate.
  • Butterfly the shrimp.
  • Heat the water with the salt, onion, and a lemon cut in half.
  • Cook the shrimp.
  • Mix all the adobo ingredients and let soak for at least 2 hours, preferably until the next day.
  • Place the onion in a pot with the remaining ingredients and let rest for 2 hours.
  • Refrigerate.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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