Shrimp Chiles Rellenos

Grilled in Corn Husks
Serves 6

Ingredients
An 8-ounce package dried corn husks
12 medium (about 1 1/2 pounds total) fresh Anaheim chiles
1 medium red onion, sliced into 1/2-inch-thick rounds
A little vegetable oil
Salt
12 ounces cooked small shrimp, chopped into 1/4-inch pieces
12 ounces shredded Mexican melting cheese (Chihuahua, quesillo, asadero or the like) or Monterey Jack, brick or mild cheddar, shredded (you’ll have about 3 cups)
1/2 teaspoon oregano, preferably Mexican
1/2 teaspoon fresh black pepper

Directions
1. Soak the corn husks. Fill a very large saucepan 3/4 full of water, cover and bring to a boil over high heat. Remove from the heat, uncover, slide in the corn husks, weight with a heat-proof plate to keep them submerged, re-cover and let stand for an hour to rehydrate.

2. Roast the chiles, make the filling. Heat a gas grill to medium-high. Or light a charcoal fire and let the coals burn until they are covered with grey ash and still quite hot; set the grill grate in place. Lay the chiles on the grill and turn until blackened and blistered, about 4 minutes. Collect in a bowl and cover with a kitchen towel. Meanwhile, brush both sides of the onion slices with a little oil, sprinkle with salt, then lay in a single layer on the grill. Grill, turning at least once, until richly browned and soft, about 7 minutes. Scoop onto a cutting board and chop into small pieces.

When the chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chile and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.

In a large bowl, mix together the chopped shrimp, shredded cheese, chopped grilled onion, oregano and black pepper. Divide into 12 portions, squeezing each into cigar shapes slightly shorter than the chiles.

3. Grill and serve. Add a little more charcoal to your fire if it has cooled off some. Choose 12 large corn husks. Lay six on your counter top and dry with a towel. Stuff each chile with a portion of the cheese mixture, lay them in pairs lengthwise on the corn husks and roll up. Lay out 6 more corn husks. Lay each “chile relleno roll” on another corn husk, tapered end pointing the opposite direction. Tear six 1/4-inch strips from the remaining corn husks and use them to tie around the center of each roll. Lay the rolls on the grill. Grill them for 10 to 12 minutes, turning them regularly, until the corn husks are slightly charred, the cheese has melted and the shrimp are warm.

Slide them onto plates, cut off the ties, pry back the husk and serve without hesitation.

Printable Recipe

Shrimp Cocktail with Ginger

1/2 cup thinly sliced ginger, lightly crushed
1/2 cup rice vinegar
1/2 cup Sugar
6 dried red chiles, broken
2 lbs shrimp, large shelled & deveined
4 cups small ice cubes
1/2 cup sweet Thai chili sauce
3 tblsp fresh lime juice
2 tblsp Ketchup
1 ½ tps Asian fish sauce
Celery sticks & cucumber spears for serving

1. In a small saucepan, combine the ginger with the vinegar, sugar & chiles. Bring to a boil, stirring to dissolve the sugar, transfer to large bowl; let cool.

2. In a large pot of boiling, salted water, simmer the shrimp until pink & cooked through (about 2 minutes). Drain the shrimp and add to the ginger mixture. Stir in the ice cubes and refrigerate for about 4 hours or overnight. Drain shrimp & pat dry. Discard ginger & chilies.

3. In a small bowl, mix the Thai chili sauce with the lime juice, ketchup & fish sauce. Refrigerate until chilled.

Arrange on platter with celery sticks & cucumber spears.

~
click 2 print

Shrimp Mojo de Ajo

24 unpeeled, Large Raw Shrimp
1/2 cup Mojo de Ajo
24 (6-inch) Wooden Skewers
Lime Wedges
Fresh cilantro Sprigs
Coarse Sea salt

1. Peel Shrimp, leaving tails on; de-vein if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.

2. Meanwhile, soak wood skewers in water 30 minutes.

3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.

4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or until shrimp turns pink. Garnish if desired.

– Mojo de Ajo

Prep 10 mins, cook 5 min, cool 5 min, stand 5 min.

Makes 1 ½ cups
3/4 cup Olive oil
3 whole Guajillo chiles
3/4 cup Bottled minced garlic
5 tablespoons Fresh lime juice
1 ½ teaspoons Salt

1. Heat oil in 2 qt saucepan over medium heat to 350` using tongs submerse 1 chile into oil and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool Repeat with remaining 2 chilies. Remove and discard stems. Process remaining portion of chilies in food processor 30 seconds to 1 minute or until crumbled into small flakes.

2. Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.

3. Stir in chile flakes, lime juice and salt. Store in a airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.

~
click 2 print