| 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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