Shrimp Stuffed Chilies Rellenos

4 pabloma peppers 1 small pkg pre-cooked salad shrimp
4 cloves garlic 2 limes
1 box instant batter mix 3 cups grated cheese
1 cup sour cream 1 can pickled jalapenos
1 can green chilies vegetable oil
1 white onion

 

 

 

 

Everyone has heard of Austin's famous Tex Mex restaurant Chuy's these days. Sure you have, that is the latest place Jenna Bush that little delinquent got busted for drinking with a fake idea. Well Chuys just so happens to have the most wonderful shrimp stuffed chilie rellenos, that I have managed to rip off and make my own!

First you want to get the peppers ready. Broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred. Remove from oven and let cool, then peel off charred skin leaving peppers whole. Cut a slit down the side so you can stuff them.

Get the stuffin’ ready. Sauté the shrimp with a glove of minced garlic in a little oil. You can add some spices like cumin or garlic salt if you like. You could use any meat or sautéed vegetable in place of shrimp.

The Sauce goes like this. Sauté your 3 cloves of garlic, chopped up onion and can of jalapenos in some oil. Stir over heat until onions are clear. Add all of this plus the juice of 2 limes, sour cream and can of green chilies to blender and puree until smooth.

Make your box of batter in a big bowl. At this point stuff equal parts shrimp and cheese inside by now cooled peppers. Heat oil in a fairly deep (1 to 2 inches) skillet. Coat stuffed peppers with batter and add to frying pan 2 at a time. Turn constantly until browned then remove and lay on plates. After all 4 peppers are deep fried, drizzle with creamy green sauce and sprinkle with a little cheese and serve!