Grilled Chili Rellenos with Shrimp/low Fat

Title:
Grilled Chili Rellenos with Shrimp/low Fat

Yield:
4 Servings

Categories:
Barbecue,
Shrimp,
Main
Dishes,
Tex-mex




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






 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