Shrimp Chili Relleno

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

31 g
594 mg
12 g
8 g
1 g
279 mg

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

  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.