Chiles en Frio Rellenos de Camaron
(Chiles Stuffed with Shrimp)from the cookbook "Recipe of Memory",
by Victor and Mary Lau Valle 

Recipe from Harmony Cellars

Ingredients:

STUFFING
1-1/4 t salt
1/2 pound cooked, shelled, and deveined jumbo shrimp, chopped coarse
1/3 cup finely chopped Italian parsley
3 t minced capers
1/2 cup finely chopped Spanish green olives
2 T olive oil
I T finely chopped garlic
1/2 cup finely chopped yellow onion
1/4 t white pepper
1/4 cup white wine vinegar
12 large fresh Anaheim, poblano or New Mexico chiles, washed, roasted, sweated, peeled, and left whole

MARINADE I cup finely diced tomato
2 T finely chopped fresh oregano
I cup finely chopped Italian parsley
1 T finely chopped capers
I T finely chopped green olives
1/2 t salt
1/2 cup olive oil
1/3 cup white wine vinegar

PREPARATION:

To make the stuffing, mix the salt, shrimp, parsley, capers, and olives in a medium bowl, and set aside. Heat the olive oil in a skillet over a medium flame. Saute the garlic, onions and white pepper until the onions become nearly translucent. Add to the shrimp mixture, then add 1/4 cup of vinegar. Gently mix and set aside.

Make a 2-inch slit down from the stem end of each roasted and peeled chile* and carefully remove the seeds. Then gently open the slit and spoon in the shrimp stuffing, slowly but firmly pushing your finger toward the tip until it's fully stuffed. Repeat the procedure with each chile. Arrange the chiles on a platter. Set aside.

To prepare the marinade, mix tomatoes, oregano parsley, capers, olives, and salt in a large bowl, firmly pressing the tomatoes with the back of a wooden spoon to release the juice. Blend in the oil and vinegar. Pour the marinade over the chiles, covering evenly. Serve the stuffed chiles immediately or cover and refrigerate a day before serving. SERVES 6.

* Roasting and toasting chiles brings out their delicate fruit and nut flavors. Large fresh chiles can simply be placed directly over the fire, or under the broiler; or if you have an electric range, on a dry griddle or skillet, and roasted till their skins are blistered. Turn the green chiles continually to prevent the fire from burning holes in them. Place the chiles you wish to peel in a plastic bag that can be sealed, or wrap them in a damp dishcloth, and allow them to steam about 20 minutes before peeling them. Do not touch your eyes. Wash your hands after peeling the chiles.

Bon Appetit!