Shelly's Recipe

SHRIMP RELLENOS

Category: Grilled Starters

8 to 12 large fresh Poblano chilies
1 lb small, cooked shrimp
3/4 cup scallions, thinly sliced (including tops)
Sour cream
Tomatillo Salsa

Place chilies on grill 4 to 6 inch over hot coals. Cook until chilies are blistered and somewhat charred on one side. Remove and peel any skin that removes easily. Slit lengthwise down cooked side and remove seeds.

Mix shrimp and onions and fill chilies with mixture. Place over medium fire and cover grill with lid. Cook without turning until shrimp mixture is hot to touch (5-7 minutes). Serve with salsa and sour cream.