FOOD

Chef's Choice - Chiles Rellenos Lido, Chiles stuffed with Cheese and Fresh Shrimp

One of Coconuts signature dishes created by head chef Lidivina Lopez is Chiles Rellenos Lido. The chili used in this dish is mild, and suitable for those who don't eat hot and fiery dishes.

Although cheese or meat are the traditional fillings for chile poblanos, this unusual version uses fresh shrimp, cubed sautéed potato, cheese and tomato. The sauce is a tomato coulis with a small amount of thick cream and raisins. Lidivina prepares a set amount each day which always sells out by the end of the evening. This creation has been a favorite with Coconuts' customers for the past four years.

Chiles Rellenos de Queso y Camaron Fresco
Chiles stuffed with Cheese and Fresh Shrimp

4 small chile poblanos
2 ripe tomatoes
¼ small onion
1 clove garlic
1 tablespoon oil
16 raisins
½ teaspoon ground pepper
1 cup grated chihuahua cheese
8 to 10 medium peeled shrimp
1½ potato peeled, cubed and sautéed
3 eggs, whites separated
½ cup all purpose flour
1 cup oil for frying

To roast fresh chili poblano
Place the chilies directly over a medium flame on a gas stove. Turn the chilies with tongs until their entire skins are charred. This will take 5-10 minutes. Immediately place the chilies in a plastic bag and close to sweat the chilies. This procedure has two functions: to make the thin skin easier to remove, and to let the chilies cook slightly in their own steam.

To peel chilies
Hold each chili under cold running water and use your fingers to remove the charred skins.
To remove the membranes and skins
Use a small knife and carefully make lateral incision in the chili; remove the placenta, which is the cluster of seeds attached to the base of the stem, also remove the membranes that run the length of the chili. Gently rinse the chili to remove any seeds that are still adhering to it. If the chilies are too fiery, it may be necessary to let them soak for half an hour in a mixture of 10 oz water and one tablespoon of white wine vinegar and two teaspoons of salt. After soaking, rinse the chilies briefly and pat dry with paper towels.

In a blender, puree the tomatoes, onion and garlic, then strain. Heat one tablespoon of oil in a skillet, add the tomato puree and bring to the boil. Blend in to the puree 1/3 cup of heavy cream and add the raisins.

Fill each chili with ¼ cup of cheese, 3 medium cooked shrimp and two table spoons of diced cubed sautéed potatoes. Beat the egg whites until they form stiff peaks. Spread the flour on a plate, turn each chili in it lightly, then dip into the egg white so that they are completely coated.

Heat one inch of oil in a skillet - when hot, add the chilies two at a time and fry on each side until lightly browned. Drain on absorbent paper. Before serving, heat the tomato sauce and arrange the chilies carefully so that each is almost covered with sauce. Cover and simmer for five minutes. Serve with rice and beans on the side.

Restaurant Coconuts has been serving up fine International and Mexican cuisine for over 25 years and is a mainstay of Zihuatanejo dining. They are located in central Zihuatanejo on Pasaje Agustin Ramirez No. 1 and are open for lunch and dinner daily. For reservations call 554-2518.

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