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Recipe of Chile Poblano Citrus Shrimp Stuffing
Recipe

Chile Poblano Citrus Shrimp Stuffing

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A unique recipe that will leave you with a good taste in your mouth, you will fall in love with your guests.
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Ingredients

6 portions
  • 6 poblano peppers, medium
  • 2 cups shrimp, clean and without glue
  • 6 cups Water
  • 1 tablespoon salt
  • 1/4 onions, little
  • 1/2 lemon
  • 1/2 cups red onion, slice in half moons
  • 1 bunch chives, boy, 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
  • enough olive oil, (about 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

Roast the chiles over high heat so that the peels break up, but without cooking inside.
Do not let the juices run. Clean immediately under cold water.
Refrigerate.
Open the shrimp in a butterfly cut.
Heat the water with salt, onion and a lemon halved.
Cook the shrimp.
Mix all the marinade ingredients and let soak for at least 2 hours and preferably until the next day.
Place the onion in a casserole with the remaining ingredients and let stand for 2 hours.
Refrigerate.

PRESENTATION

Place the chile relleno with 4 shrimp on a plate with a little marinade. Cover it with 1 1/2 tablespoons of guacamole and a spoonful of the purple onion, marinated. Place 2 shrimp on the outside of the chili and a little bit of the sauce.

TIPS

Add guacamole.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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