Grilled Chili Rellenos with Shrimp/low Fat

         Yield: 4 Servings
Categories: BBQ, Shrimp, Main Dishes, Tex-mex

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 :