Chile Relleno With Serrano Shrimp
INGREDIENTS
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For Warm Salsa:
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2 beefsteak tomatoes, diced
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4 tomatillos, diced
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2 shallots, minced
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2 serrano peppers, minced
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3 cloves garlic, minced
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1 teaspoon oregano
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1 teaspoon cumin
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Juice of 2 key limes
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1½ teaspoons of salt
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½ teaspoon pepper
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Olive oil
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Marinade for Serrano Shrimp:
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2 serrano peppers
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4 cloves garlic
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1 tablespoon fresh oregano
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1 tablespoon fresh thyme
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Juice of 2 key limes
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Salt and pepper
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Olive oil
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1 pound large shrimp, cleaned and peeled (leaving tails on is optional)
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For Chile Relleno:
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4 large poblano peppers
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2 cups shredded mozzarella
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