Ingredients:
- 1 lb shrimp, shelled, deveined and tail removed
- 1 tsp ground cumin
- 2 Tbsp freshly squeezed lime juice
- ¼ tsp sea salt
- ¼ cup grated Parmesan cheese
- ¼ tsp chili powder
- Pinch freshly ground black pepper
- 1 Tbsp fresh chopped parsley
- 4 Anaheim chili peppers
Buttermilk Cilantro Sauce
- 3/4 cup buttermilk
- ½ tsp sea salt
- 1½ Tbsp fresh chopped parsley
- Pinch freshly ground black pepper
- 1½ Tbsp half and half
- 2 eggs
Cooking Instructions:
- Preheat broiler.
- Dice shrimp and combine with cumin, lime juice, salt, Parmesan, chili powder, pepper and parsley.
- In a large sauté pan, sauté shrimp mixture over medium heat until shrimp are just pink.
- 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.
- Preheat oven to 400F.
- In a medium bowl, combine all ingredients for Buttermilk Cilantro Sauce.
- Stuff each pepper with ½ cup shrimp mixture and place filled peppers back on baking sheet. Pour ¼ cup Buttermilk Cilantro Sauce over each pepper. Place in oven and heat for about 5 minutes.
- Remove stuffed peppers from oven and top each pepper with ½ of a sliced hard boiled egg.
Source: Canyon Ranch
Image: Nash Frias
