Shrimp Chili Relleno


  • 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

Cooking Instructions:

  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.

Source: Canyon Ranch
Image: Nash Frias