Shrimp Chili Relleno Recipe

Ingredients 

• 1 lb shrimp, shelled, deveined and tail removed
• 1 tsp ground cumin
• 2 Tbsp freshly squeezed lime juice
• ¼ tsp sea salt
• ¼ cup grated Parmesan cheese
• ¼ tsp chili powder
• Pinch freshly ground black pepper
• 1 Tbsp fresh chopped parsley
• 4 Anaheim chili peppers
• Buttermilk Cilantro Sauce

• 3/4 cup buttermilk
• ½ tsp sea salt
• 1½ Tbsp fresh chopped parsley
• Pinch freshly ground black pepper
• 1½ Tbsp half and half
• 2 eggs

Direction

1. Preheat broiler.
2. Dice shrimp and combine with cumin, lime juice, salt, Parmesan, chili powder, pepper and parsley.
3. In a large sauté pan, sauté shrimp mixture over medium heat until shrimp are just pink.
4. 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.
5. Preheat oven to 400F.
6. In a medium bowl, combine all ingredients for Buttermilk Cilantro Sauce.  
7. Stuff each pepper with ½ cup shrimp mixture and place filled peppers back on baking sheet. Pour ¼ cup Buttermilk Cilantro Sauce over each pepper. Place in oven and heat for about 5 minutes.
8. Remove stuffed peppers from oven and top each pepper with ½ of a sliced hard boiled egg.

Source: Canyon Ranch
Image: Nash Frias

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