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Brad's crab, shrimp stuffed baked chile rellenjos
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A picture of Brad's crab, shrimp stuffed baked chile rellenjos.

Brad's crab, shrimp stuffed baked chile rellenjos

wingmaster835
wingmaster835 @wingmaster
Sequim Washington

Brad's crab, shrimp stuffed baked chile rellenjos

wingmaster835
wingmaster835 @wingmaster
Sequim Washington
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Ingredients

45 mins
4 servings
  1. 1/4 cuplump crab meat
  2. 1/2 lbraw prawns or shrimp, shelled
  3. 4large pasilla peppers
  4. 1 cupshredded cheddar
  5. 1 tbsharissa infused olive oil
  6. 1 tbscanola oil
  7. 1 tbscoconut infused white balsamic vinegar
  8. 1/2 tsppaprika
  9. 1/2 tspgarlic powder
  10. 3egg whites
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Steps

45 mins
  1. 1

    Shell crab meat and peel shrimp. Reserve in the refrigerator.

    A picture of step 1 of Brad's crab, shrimp stuffed baked chile rellenjos.
  2. 2

    Place peppers on a grill, or on a baking sheet under a broiler to char skin

    A picture of step 2 of Brad's crab, shrimp stuffed baked chile rellenjos.
  3. 3

    Rotate until all skin is charred. Place in a sealed bag for five minutes to steam

    A picture of step 3 of Brad's crab, shrimp stuffed baked chile rellenjos.
  4. 4

    Add oils, vinegar, and seasonings to shrimp in a frying pan. Sauté until just done. Do not overcook

  5. 5

    Remove skin, from peppers. Slit up the side. Remove seeds and stem. Stuff with crab, shrimp, and cheese.

    A picture of step 5 of Brad's crab, shrimp stuffed baked chile rellenjos.
  6. 6

    Close peppers. I used toothpicks to hold together.

  7. 7

    Beat egg whites until they become fluffy. Stop before they start peaking.

  8. 8

    Top peppers and bake at 350 until egg gets golden brown.

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wingmaster835
wingmaster835 @wingmaster
on August 17, 2016 17:19
Sequim Washington
cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.
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Comments (5)

Yoggi
Yoggi @cookpadyoggi7Cincy
August 18, 2016 07:03
This looks good
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