Recipe - Grilled Shrimp Rellenos

8 (up to)
12 lg Fresh Anaheim; New
Mexico or Poblano chiles (I
prefer Poblanos)
1 pound Small; cooked shrimp (as
sold in the supermarket)
Three fourths cup Thinly cut or sliced up green onions;
including the tops
Sour cream

TOMATILLO SALSA
One half pound Tomatillos (about 8 medium)
2 Minced; seeded Jalapenos
3 tablespoon Cilantro
2 tablespoon Lime juice
1 Clove garlic; minced
Salt to taste

Place the chiles on a grill 46 inches over hot coals, cook until chiles
are blistered and somewhat charred on one side, about 23 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 (57 min). Serve with salsa and sour cream.

Tomatillo Salsa: Remove stems and husks from One half 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

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.