| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Tex-Mex |
Barbecue, Shrimp, Main dish, Tex-mex |
4 |
Servings |
INGREDIENTS
|
|
Tomato salsa: |
| 1 |
lg |
Tomato — coarse chop |
| 1/4 |
c |
Onions — chopped |
| 1 1/2 |
tb |
Jalapenos — * see note |
| 1 |
tb |
Cilantro — chopped |
| 1 |
tb |
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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