Yield: 4 Servings
|12 larges||Fresh Anaheim; New Mexico or Poblano chiles (I prefer Poblanos)|
|1 pounds||Small; cooked shrimp (as sold in the supermarket)|
|¾ cup||Thinly sliced green onions; including the tops|
|½ pounds||Tomatillos (about 8 medium)|
|2||Minced; seeded Jalapenos|
|2 tablespoons||Lime juice|
|1||Clove garlic; minced|
|Salt to taste|
Place the chiles on a grill 4-6 inches over hot coals, cook until chiles are blistered and somewhat charred on one side, about 2-3 minutes. Remove and peel any skin that comes off easily. Slit lengthwise down the cooked side and remove seeds.
Mix shrimp and onions and fill chiles with mixture. Place over medium fire and cover barbecue with lid. Cook without turning until shrimp mixture is hot to touch (5-7 min). Serve with salsa and sour cream.
Tomatillo Salsa: Remove stems and husks from ½ lb. tomatillos (about 8 medium). Coarsely chop, and combine with 2 minced, seeded jalapenos, 3 Tbs cilantro, 2 Tbs lime juice and 1 minced garlic clove. Season with salt to taste. Let sit, refrigerated, for at least 1 hour before using.
Michael Bowers, Internet: mikeb@...
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .