Seafood Recipes

8 large fresh Poblano chiles
1 lb small, cooked shrimp 
3/4 cup thinly sliced green onions, 
including the tops
Sour cream 
Tomatillo Salsa

Place the chiles on a grill 
4-6 inches over hot coals, 
cook until chiles 
are blistered 
and somewhat 
charred on one side,
about 2-3 minutes.  
Remove and peel any skin 
that comes off 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 barbecue with lid.  
Cook without turning 
until shrimp mixture 
is hot to touch (5-7 min).
Serve with salsa and sour cream.

Tomatillo Salsa

Remove stems and husks 
from 1/2 lb. tomatillos 
(about 8 medium).
Coarsely chop, and combine 
with 2 minced, 
seeded jalapenos, 
3 Tbsp. cilantro, 
2 Tbs lime juice and 
1 minced garlic clove.  
Season with salt to taste.  
Let sit, refrigerated,
for at least 
1 hour before using.