>From the Recipe Goldmine website...
Grilled Shrimp Rellenos
8 to 12 large fresh Poblano chiles
1 pound small, cooked shrimp
3/4 cup scallions, thinly sliced (including tops)
Place chiles on grill 4 to 6 inches over hot coals. Cook until chiles are
blistered and somewhat charred on one side. Remove and peel any skin that
removes easily. Slit lengthwise down the cooked side and remove seeds. Mix
shrimp and onions and fill chiles with mixture. Place over medium fire and
cover grill with lid. Cook without turning until shrimp mixture is hot to touch
(5-7 minutes). Serve with salsa and sour cream.
Rhonda G in Missouri
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