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Mystique Stuffed Chiles with
Shrimp Served with "Pico De Gallo"
Ingredients (4 Servings)
For chiles:
1 Tomato
1 Avocado
12 oz medium size cocktail shrimps
1 oz. soy sauce
1 oz. Lime juice
4 medium size whole Anaheim chile
16 pieces squash blossom
1 tea spoon sesame seeds
1 oz. Olive oil
½ oz sesame oil
16 leaves of arugula
2 oz cholula sauce
For paper potato:
1 fresh potato
fresh thyme
1 oz clarified butter
Salt
For pico de gallo:
1 jicama
1 orange
1 small chile verde
2 shallots
salt
For Presentation:
30 inches of banana leaves
Preparation
For chiles:
Fry the chiles in hot oil and peel with cold water.
Open each piece with a long cut and take out all the seeds.
Cut in little cubes the shrimp and marinate them in cholula sauce.
Then sauté with sesame oil.
Add the lime juice and the soy sauce, sprinkle the sesame seeds and add the cubed avocado.
Fill with the mixture the chiles.
For paper potato:
Cut fine slices of potato approx. 1 mm and cover on a non stick flat tray like tapestry.
Add the clarified butter and the thyme, cook for about 40 minutes at low temperature until the potatoes are crisp.
Cut in irregular sizes and season with salt and olive oil. Keep in a dry place.
For Pico de gallo:
Peel the jicama.
Cut in little sticks.
Fillet the shallots and pierce the chile verde.
Mix all the ingredients, add the juice of the orange and keep in refrigeration.
Presentation
In the middle of the plate put the crude and open squash blossom, add salt and sprinkle with oil.
Put the plate 1 minute in the oven and add 1 stuffed chile per plate.
Decorate the plate with tender arugulas and fine slices of tomato , add the paper potato.
On the side, add one line of banana leave and the "pico de gallo" on a small pot.
Re-heat the sauce of the shrimp with a little of olive oil, serve sauce on each plate.
And Bon Appétite!
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