Homemade Roasted Poblano Guacamole & Grilled Shrimp Yields 30 servings Total Cost: $ 18.50 Per Person: $ 0.60 Ingredients: 2 medium fresh poblano chilies 2 Roma tomatoes 2 garlic cloves 3 tbsp chopped cilantro Juice of 2 limes, separated 3 medium ripe avocados ½ tsp granulated garlic 2 tsp ground coriander 1 tsp ground cumin ½ tsp cayenne pepper 1 lb. medium (26/30) raw shrimp 3 tbsp vegetable oil 1 tsp kosher salt F&E Blue Corn Chips Cooking directions: 1.Preheat oven set broil 2.Place poblano chilies, tomatoes and cloves on a baking sheet and roast 4 inches below broiler for about 12 minutes, turning const antly; Veggies will softe n and blister 3.Place chilies in a bowl and cover with plastic wrap for 5 minutes 4.With a paper towel, remove skins. Gently rinse off seeds and pods with warm water 5.Place chilies, tomatoes and garlic in a food processor (or blender) and pulse four or five times until coarse, not fully blended 6.Add cilantro, juice of one lime, salt and pepper; pulse two more times 7.Spoon flesh of avocados into a bowl 8.With the back of a large spoon, coarsely mash avocado and roasted veggies together 9.In a bowl, mix together powdered garlic, coriander, cumin, cayenne and shrimp. Toss until shrimp is evenly coated 10.In a large skillet, heat oil over medium heat 11.Add shrimp and cook for two minutes until opaque 12.Add juice of last lime and salt 13.Cook for one more minute and transfer to bowl 14.Place 1 tspn of guaca mole onto each corn chip a nd top with grilled shrimp
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8/14/2019 Fresh and Easy - Hispanic Holiday Recipes 2010
1 small onion, finely chopped 3 tbsp finely chopped rosemary
2 tbsp F&E organic honey
1 tbsp kosher salt
1 pinch ground pepper
1 ½ cup F&E yellow cornmeal
1 stick unsalted butter, melted
30 dried corn husks, soaked in warm water for 1 hour
Cooking directions:
1. In a food processor, puree corn, water, onion, rosemary, honey, salt and pepper
2. Transfer mixture to a bowl and stir in cornmeal and melted butter (mixture will be wet, but will firm as it cooks).3. Meanwhile, drain corn husks and pat dry; Spoon 3 tbsp of corn mixture in the center of husk
4. Roll husks lengthwise (in the shape of a tube), folding in sides
5. Tie each end with twine or a sliver corn husk
6. Repeat until all tamales are formed
7. Shape two – 2 in. balls with aluminum foil and place them at both ends of a roasting pan
8. Place a rack in pan and fill pan with hot water to about 1 in. in depth
9. Carefully arrange tamales on the rack and cover pan tightly with foil
10. Allow to steam for 45 minutes over high heat
11. Uncover pan and allow to cool for 15 minutes
12. *Optional: Spread F&E whipped honey for an extra touch!