Bathe with the soy sauce and pickled onion
3 tablespoons of Butter, cubed, for the filling
1/2 cups of onion, finely chopped, for the filling
2 tablespoons of garlic, finely chopped, for the filling
2 cups of shrimp, cheap, precooked, for the filling
enough of salt, for the filling
enough of pepper, for the filling
1/2 cups of soy sauce, for the sauce
1/2 cups of orange juice, without seeds, for the sauce
1/4 cups of lemon juice, without seeds, for the sauce
1 habanero pepper, in strips, for the sauce
1/4 cups of coriander, finely chopped, for the sauce
enough of pepper, for the sauce
enough of Water, to cook the jalapeños
2 tablespoons of piloncillo, granulated, to cook the jalapeños
6 jalapeno peppers
enough of orange, in quarters, to decorate
enough of pickled onions with habanero, to accompany
For the filling: Melt the butter in a hot pan, sauté the onion and garlic and cook until they are bright. Then add the cheap shrimp and season with salt and pepper, cook for 6 minutes. Remove from heat and cool slightly.
Make the sauce. In a bowl, mix the soy sauce, orange juice, lemon juice, habanero pepper, coriander and season with pepper. Mix everything until integrated and reserve. To cook the jalapeno peppers: Boil water in a saucepan, once it has the small bubble, add the granulated piloncillo and dissolve by stirring with a spoon. Then add the jalapeno peppers and cook over medium heat for at least 10 minutes or until the peppers are soft. Remove from heat, drain and cool with a stream of cold water.
Open the chiles to fill with the help of a knife. Make a cut along the jalapeño pepper, remove the veins and seeds with the help of a spoon and remove the water perfectly.
Fill the chiles with the shrimp and reserve.
Serve the chiles in a slightly deep plate, bathe with the soy sauce and decorate with orange wedges. Accompany with pickled onion.