Grilled Chiles Rellenos with Chipotle Mango-Peach Mojo Shrimp.
Shrimp
1 cup fresh cilantro
1/4 cup lime juice
1/4 cup mango juice
1/4 cup coconut rum optional
1-2 chipotle chile peppers adobo I used 2
1 teaspoon fish sauce
1/3 cup olive oil
2 cloves garlic
pinch of salt and pepper
1 1/2 pounds raw shrimp peeled + deveined
Peppers + Salad
6 poblano peppers
4 ears corn husked
2 cups grape tomatoes halved
4 tablespoons olive oil
1/4 cup fresh cilantro
2 tablespoon lime juice
1 clove garlic minced or grated
1 peach chopped
1/2 cup mango chopped
1 jalapeno seeded + chopped
1/2 onion chopped
8 ounces Mexican melting cheese or more
4 ounces cotija cheese plus more for serving
To make the shrimp, combine in a blender 1 cup cilantro, 1/4 cup lime juice, 1/4 cup mango juice, 1/4 cup coconut rum, chipotle chiles, 1 teaspoon fish sauce, 1/3 cup olive oil, 2 cloves garlic, a pinch of salt, and a pinch of pepper. Add the shrimp to a gallon size ziplock bag and pour the marinade over the shrimp. Seal the bag and place it in the fridge for 30 minutes.
Meanwhile, start the peppers and salad. Preheat the grill to medium-high heat. Rub the poblano peppers and corn with a little olive oil. Place them on the grill. Grill the peppers and corn, covered, over medium heat about 10 minutes or until peppers are charred all over and the corn is lightly browned, turning the corn and peppers once or twice during cooking. Remove the peppers and corn from the grill and allow to cool.
Once the corn is cool, cut the kernels away from the cob and add to a large bowl. To the bowl add the tomatoes, 3 tablespoons olive oil, 3 tablespoons cilantro, 2 tablespoons lime juice, 1 clove garlic, peach and mango. Season with salt and pepper and toss well.
Add 1 tablespoon olive oil to a medium skillet and set over medium heat. Add the onion and jalapeño. Saute until soft and almost caramelized, about 8-10 minutes. Remove from the heat. To the skillet add the Mexican melting cheese, cotija cheese and 1 tablespoon cilantro. Mix well to combine the cheese with the onions.
Cut stems from the cooled poblano peppers. Cut a slit down one side of each pepper. Open each pepper and use a knife to scrape seeds out. Stuff each pepper with equal amounts of the cheese mixture and place the peppers on a plate.
Now grab the shrimp and thread them onto skewers. Place stuffed poblanos and the shrimp skewers on the grill rack. Cover and grill for 5 minutes, turning and brushing shrimp skewers with the reserved marinade during grilling. Do not turn poblanos. To serve, place the corn salad on plates. Top each plate with a cheesy pepper and then a couple of skewers of shrimp. Sprinkle with cilantro and cotija. Eat up!
