Mexican Recipes from www.EagleKnights.com

Chili rellenos with spicy shrimp

4 medium to large green chili peppers
2 red bell peppers, one for roasting and one to be diced for the filling
Juice of 1 lime, divided
Salt to taste
Tabasco to taste
2 tablespoons olive oil
1 tablespoon minced fresh garlic
1 red onion, peeled and diced
2 teaspoons ground cumin
1 pound shrimp, shelled and deveined
1 cup smoked mozzarella or Gouda cheese, grated
1/4 cup snipped fresh chives
1/2 cup dry white wine
1/4 cup sour cream
Tabasco to taste
1/4 cup cilantro sprigs

Preheat the grill. Roast the green peppers and one red bell pepper until the skin is evenly blackened. Place in a bowl covered with plastic and allow to cool to room temperature. Remove the skins with paper toweling. Set aside the green chiles.

In a food processor, puree until smooth the skinned, seeded red bell pepper with all but 1 tablespoon of the lime juice. Add a few drops of water or wine, if necessary, to create a sauce. Adjust the seasonings with salt and Tabasco to taste. Set aside in the refrigerator.

In a large nonstick skillet, heat the olive oil over medium heat. Add the garlic and onion, cooking until softened and beginning to brown. Add the cumin and shrimp, cooking until about half done, about 3 minutes. Add the diced red pepper and finish cooking the shrimp about 3 minutes more. Season with salt and a generous shot of Tabasco to taste. Remove from the heat to a medium bowl. Allow to cool for a few minutes, then stir in the cheese and chives, mixing well.

Preheat the oven to 375 degrees.

Prepare the green chili peppers by cutting a small incision two-thirds of the way down starting just below the stem. Carefully remove the seeds and inner core. Divide the shrimp filling and carefully stuff the peppers, resealing the opening.

Place the stuffed peppers, incision side up, in a medium pan. Add the wine and place pan on the oven's lower rack. Bake until the center is hot, about 15 to 20 minutes, and remove.

Meanwhile, prepare the sauces. In a small bowl, mix the sour cream and the remaining tablespoon of lime juice. Season with salt to taste. In a small pan, warm the pureed red pepper.

To serve: Spoon the pureed pepper sauce onto the center of the serving plates. Carefully place a stuffed pepper onto the sauce, incision side down or to the side. Spoon a dollop of sour cream on top and sprinkle cilantro sprigs across the sour cream and sauce. Serve immediately