Sweet/Bell Peppers

[Zana]

Shrimp Chili Relleno

INGREDIENTS
1 pound shrimp, shelled, deveined and tail removed
1 teaspoon ground cumin
2 tablespoons freshly squeezed lime juice
1/4 teaspoon sea salt
1/4 cup grated Parmesan cheese
1/4 teaspoon chili powder
Pinch freshly ground black pepper
1 tablespoon fresh chopped parsley
4 Anaheim chili peppers

Buttermilk Cilantro Sauce:
3/4 cup buttermilk
1/2 teaspoon sea salt
1 1/2 tablespoons fresh chopped parsley
Pinch freshly ground black pepper
1 1/2 tablespoons half and half

2 whole eggs

DIRECTIONS
• Preheat broiler.

• Large dice shrimp and combine with cumin, lime juice, salt, Parmesan, chili powder, pepper, and parsley.

• In a large sauté pan, over medium heat, sauté shrimp mixture until shrimp are just pink.

• Place Anaheim 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 slit lengthwise through the pepper.
• Remove the seeds and ribs from inside the pepper.
• Set aside peppers.

• Preheat oven to 400°.

• 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.

Makes 4 servings