Ingredients
12 small yellow chiles (guero or wax chiles)
1 tbsp vinegar
1/2 lb crabmeat or small shrimp, or combin, ation (cooked)
2 scallions, minced
1/2 cup mayonnaise
1 juice of 1/2 lemon
2 pickled jalapeno peppers, minced
Directions
(Stuffed Chiles with Shrimp and Crab)
Slit the chiles and remove seeds and veins. Blanch quickly in water
with 1 tablespoon of vinegar (about 1 min.). Drain and cool.
In food processor, finely chop the shrimps and crabmeat. Mix in the
minced scallions and mayonnaise.
Sprinkle with lemon juice and stir again. Stuff the chiles with the
seafood mixture and arrange on a plate. If serving as a salad, place
3 to 4 stuffed chiles on a bed of lettuce. As an appetizer, arrange
on an attractive serving plate and add a garnish of jalapeno chile on
the side.
Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez
:: MM by Sue Woodward
Servings: 6 servings
Chiles Rellenos Con Jaiba Y Camaron Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Food historians have traced the existence of recipes way back into distant history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Having said that, generally, these early records were just very simple hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to historians are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. As we move on, we have two interesting cookery books which were published in the 1300s : a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals on the menus of the rich and powerful. Later, in the fifteenth century, knights returning from the crusades brought back many new foods and spices from the holy lands, including spices such as basil and rosemary. These new foods and tastes created an explosion in manuscripts on cookery, some of which still exist in academic collections. During the following few hundred years, the upper-class families of Europe tried to lay on the most extravagent banquests, and consequentially chefs and their collection of recipes were much in demand. However, it wasn`t until the 19th century that cooking and recipe publications really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and writing down the recipes of their peers. The revolution that is television brings us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Chiles Rellenos Con Jaiba Y Camaron recipe.
