Carrie L. wrote:I definitely vote for making sure Duck Tacos are on the menu. Yum.
Now, these may not be hi-brow enough, but brought them to our last wine group and they were a definite hit. I think they also looked pretty nice on a platter.
Chile Relleno Camarón (Shrimp Stuffed Guero Chile Peppers
• Prep Time: 15 mins
• Total Time: 35 mins
• Yield: appx 25 Peppers
olive oil or cooking spray
Old Bay Seasoning (to taste)
2 garlic cloves, minced
2 Green onions, minced
2 tablespoons fresh cilantro, chopped
25 small guero chiles (these look like yellow jalapenos)
2 lbs shrimp, raw, peeled, deveined
1. Prepare peppers by making a "T" shaped cut on the side, starting just below the stem.
2. Remove the seeds, core, and veins, leaving the stem intact.
3. Mince shrimp; add old bay, garlic, onions, and cilantro. (Pulse in food processor.)
4. Stuff peppers with shrimp mixture.
5. Arrange peppers shrimp side up on a shallow pan that has been coated with a little oil or cooking spray.
6. Brush tops and sides of peppers generously with oyster sauce.
6. Bake about ½ hour at 375 until cooked through.
7. Sprinkle with additional chopped cilantro.
Carrie, unfortunately I won't get a vote in what others bring, but yeah, there's nothing about the sound of duck tacos I don't like! The only duck I've had to date in Mexican food has been stuff I've made myself, and I haven't made duck tacos. I have made smoked duck tamales (again, inspired by Mark Miller), and individual tortas which were rather like a napoleon--tortillas, duck confit and an enchilada style sauce all stacked up. .
LOVE the stuffed shrimp, what a great idea. Thanks for suggesting it. That's on my MUST MAKE STAT list, if I can't find a way to fit it into the Supper Club menu.