Shrimp Relleno

Recipe Date:
April 6, 2016
Serving Size:
Cook Time:
Imperial (US)
Shrimp Stuffed Chile Relleno with Roasted Corn Salsa
  • 2 Corn on the cob, roasted
  • 1/2 cup Red bell pepper, diced ¼
  • 1/2 cup Green bell pepper, diced ¼
  • 1/4 cup Red onion, diced ¼
  • 2 tbsps Green onion, sliced
  • 1 Lime, juiced
  • 2 tbsps Rice vinegar
  • 4 tbsps Olive oil
  • 1/4 cup Yellow onion, cut in ¼" dice
  • 1 tbsp Garlic, finely chopped
  • 3 cups Shrimp, peeled, cleaned, cut into ½" pieces
  • 3 cups Mushrooms, sliced
  • 1/2 cup Cream
  • 1/2 cup Tomatoes
  • 2 cups Spinach
  • 1/2 cup Goat cheese
  • 2 tbsps Cilantro, chopped
  • 6 Poblano chili, roasted and peeled
  • Mixed greens for garnish
  • Sour cream for garnish
  • Salt and pepper to taste
For the Roasted  Corn Salsa
  1. Place corn-on-the-cob on the grill to roast the corn. Do not remove the husk, as this protects the corn from burning and helps steam the corn.
  2. Grill for five to eight minutes, turning often.
  3. Remove the husks and cut the kernals off the cob and reserve.
  4. Combine corn, red bell pepper, green bell pepper, red onion, green onion, lime juice, rice vinegar, and olive oil.
  5. Mix well and season as needed with salt and pepper.
For the Chile Rellenos
  1. Pre-heat oven to 350F.
  2. Heat olive oil over medium heat.
  3. Sauté onions, garlic, shrimp, and mushrooms until shrimp is opaque - approx. three minutes (be careful not to overcook the shrimp).
  4. Add cream and reduce by half. Season with salt and pepper.
  5. Add the tomatoes and spinach to the shrimp mixture.
  6. Season to taste and add cilantro and goat cheese.
  7. Remove mixture from the pan and cool.
  8. Carefully slip each chile lengthwise along one side. Remove seeds and veins.
  9. Fill with the shrimp and spinach filling. Pull the seams together to close the chile around the stuffing.
  10. Place chile relleo in the oven in a roasting pan and cook at 350F for 10-12 minutes or until they are hot.
To Serve

Place the corn salsa on a plate. Place the chile relleno on top of the corn salsa. Serve with mixed greens and a dollop of sour cream garnish with a few cilantro leaves.