Grilled shrimp rellenos

Yield: 4 Servings

Measure Ingredient
8 -(up to)
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
Sour cream
½ pounds Tomatillos (about 8 medium)
2 Minced; seeded Jalapenos
3 tablespoons Cilantro
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, .

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