| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Tex-Mex | Barbecue, Main dish, Shrimp, Tex-mex | 4 | Servings |
INGREDIENTS
| Tomato salsa: | ||
| 1 | Tomato, coarse chop | |
| 1/4 | c | Onions, chopped |
| 1 1/2 | T | Jalapenos, * see note |
| 1 | T | Cilantro, chopped |
| 1 | T | White wine vinegar |
| 1 | Garlic clove, minced | |
| Rellenos: | ||
| 8 | Chilies, * see note | |
| 1 | lb | Shrimp, cooked/small |
| 1/4 | c | Green onions, thin slice |
| Sour cream |
INSTRUCTIONS
Recipe by: Jo Merrill * for jalapenos in the salsa, use fresh or canned, seeded and finely chopped. Or use drained, seeded chipotle chiles in adobo sauce. * Use 8-12 large fresh mild green chiles such as Anaheim--6 or so inches long. or 8-12 fresh poblano chiles--3 to 5 inches long. Salsa: in a bowl stir together the ingredients and refrigerate for at least 2 hours or overnight. Using a barbecue with a lid, place chiles on lightly greased grill 4-6 inches above a solid bed of hot coals. Cook, uncovered, without turning, until chiles are blistered and slightly charred on one side. (2 or 3 minutes) Remove and peel off any blistered skin that will come off easily. Slit each chili lengthwise down cooked side. Scrape out seeds but leave chiles whole. In a bowl, mix shrimp and onions; fill chiles with this mixture. Place chilies, slit side up, on grill 4-6 inches above a solid bed of coals. Cover barbecue and adjust vents as needed to maintain an even heat. Cook until shrimp mixture is hot to the touch (5-7 minutes). Serve chilies with salsa and sour cream. 4 main dish servings. Recipe from The Sunset All-Time Favorite Recipes book. Recipe By : From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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