Shrimp Chili Relleno

Ingredients

1 lb shrimp, shelled, deveined and tail removed 1 tsp ground cumin 2 Tbsp freshly squeezed lime juice 1/4 tsp sea salt 1/4 cup grated Parmesan cheese 1/4 tsp chili powder Pinch freshly ground black pepper 1 Tbsp fresh chopped parsley 4 Anaheim chili peppers 2 eggs

Buttermilk Cilantro Sauce 3/4 cup buttermilk 1/2 tsp sea salt 1 1/2 Tbsp fresh chopped parsley Pinch freshly ground black pepper 1 1/2 Tbsp half and half

Instructions

1. Preheat broiler.

2. Dice shrimp and combine with cumin, lime juice, salt, Parmesan, chili powder, pepper and parsley.

3. In a large sauté pan, sauté shrimp mixture over medium heat until shrimp are just pink.

4. Place chilies on a baking sheet. Roast whole chili peppers under the broiler until charred on all sides and pepper begins to soften. Remove skin and cut a lengthwise slit through the pepper. Remove seeds and ribs from inside the pepper. Set aside.

5. Preheat oven to 400F.

6. In a medium bowl, combine all ingredients for Buttermilk Cilantro Sauce.

7. Stuff each pepper with 1/2 cup shrimp mixture and place filled peppers back on baking sheet. Pour 1/4 cup Buttermilk Cilantro Sauce over each pepper. Place in oven and heat for about 5 minutes.

8. Remove stuffed peppers from oven and top each pepper with 1/2 of a sliced hard boiled egg.