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Grilled Shrimp Rellenos W/ Tomatillo Salsa
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    Grilled Shrimp Rellenos W/ Tomatillo Salsa   Pepper Fool Approved

  • 8 large fresh Anaheim, New Mexico or Poblano -- (8 to 12) chiles
  • 1 lb small, cooked shrimp (as sold in the supermarket).
  • 3/4 cup thinly sliced green onions, including the tops
  • Sour cream
    Tomatillo Salsa:
  • 1/2 lb. tomatillos (about 8 medium).
  • 2 minced, seeded jalapenos
  • 3 Tbs cilantro
  • 2 Tbs lime juice
  • 1 minced garlic clove
  • salt to taste
  • 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 the tomatillos. 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.

    From: Michael Bowers, mikeb@radonc.ucdmc.ucdavis.edu
    Posted By: Michael Bowers, Via: Chile Head Mailing List
    Post Date: ???

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