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Shrimp Chili Relleno
Ingredients
1 lb shrimp, shelled, deveined and tail removed
1 tsp ground cumin
2 Tbsp freshly squeezed lime juice
1/4 tsp sea salt
1/4 cup grated Parmesan cheese
1/4 tsp chili powder
Pinch freshly ground black pepper
1 Tbsp fresh chopped parsley
4 Anaheim chili peppers
2 eggs
Buttermilk Cilantro Sauce
3/4 cup buttermilk
1/2 tsp sea salt
1 1/2 Tbsp fresh chopped parsley
Pinch freshly ground black pepper
1 1/2 Tbsp half and half
Instructions
Preheat broiler.
Dice shrimp and combine with cumin, lime juice, salt, Parmesan, chili powder, pepper and parsley.
In a large sauté pan, sauté shrimp mixture over medium heat until shrimp are just pink.
Place chilies on a baking sheet. Roast whole chili peppers under the broiler until charred on all sides and pepper begins to soften. Remove skin and cut a lengthwise slit through the pepper. Remove seeds and ribs from inside the pepper. Set aside.
Preheat oven to 400F.
In a medium bowl, combine all ingredients for Buttermilk Cilantro Sauce.
Stuff each pepper with 1/2 cup shrimp mixture and place filled peppers back on baking sheet. Pour 1/4 cup Buttermilk Cilantro Sauce over each pepper. Place in oven and heat for about 5 minutes.
Remove stuffed peppers from oven and top each pepper with 1/2 of a sliced hard boiled egg.
Nutrition
| Calories | 235 |
| Protein | 31g |
| Sodium | 594mg |
| Carbohydrates | 12g |
| Fat | 8g |
| Fiber | 1g |
| Cholesterol | 279mg |
| Servings | 4 |