*  Exported from  MasterCook  *

                Grilled Chili Rellenos with Shrimp/Low Fat

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Grill

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Tomato Salsa:
   1      large         tomato -- coarse chop
     1/4  cup           onions -- chopped
   1 1/2  tablespoons   jalapenos -- * see note
   1      tablespoon    cilantro -- chopped
   1      tablespoon    white wine vinegar
   1                    garlic clove -- minced
                        Rellenos:
   8                    chilies -- * see note
   1      pound         shrimp -- cooked/small
     1/4  cup           green onions -- thin slice
                        sour cream

  * 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.  

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