Chipotle Chiles Stuffed with Shrimp and Plantains

Name: Chipotle Chiles Stuffed with Shrimp and Plantains
Yield: 8 Servings
Ingredients: 2 cups (or more) water; 1/4 7- to 8-ounce piloncillo* cone (about 2 ounces) or 1/4 cup (packed) dark brown sugar; 16 to 18 dried chipotle chiles; 2 tablespoons distilled white vinegar; 1 large ripe unpeeled plantain** (skin will be mostly black); 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 tablespoon extra-virgin olive oil; 4 ounces uncooked medium shrimp, peeled, deveined, cut into 1/3-inch dice; 1/2 teaspoon finely chopped canned chipotle chiles in adobo (optional); 1/2 cup coarsely crumbled soft fresh goat cheese; 2 tablespoons chopped fresh Italian parsley plus sprigs for garnish; *Mexican raw sugar shaped into hard cones (smaller chunks are sometimes labeled panocha); sold at Latin markets. If unavailable, substitute an equal weight of packed dark brown sugar; in this case, 1/4 cup.; **A starchy variety of banana; available at some supermarkets and at Latin markets.

By Jimmy Shaw

July 8, 2009

Recipe notes