| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
|
-(up to) |
| 12 |
lg |
Fresh Anaheim; New Mexico or Poblano chiles (I prefer Poblanos) |
| 1 |
lb |
Small; cooked shrimp (as sold in the supermarket) |
| 3/4 |
c |
Thinly sliced green onions; including the tops |
|
|
Sour cream |
| 1/2 |
lb |
Tomatillos (about 8 medium) |
| 2 |
|
Minced; seeded Jalapenos |
| 3 |
tb |
Cilantro |
| 2 |
tb |
Lime juice |
| 1 |
|
Clove garlic; minced |
|
|
Salt to taste |
INSTRUCTIONS
TOMATILLO SALSA
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 1/2 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@radonc.ucdmc.ucdavis.edu
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“He who angers you, controls you!”