Shrimp Chile Rellenos


If you are looking to expand your culinary skills south of the border, here’s a treat for you. Put away the measuring cups, spoons, and symmetry because tonight all you have do is bring the heat of your hands and the passion of your soul.

What You Will Need: 

  • Flour
  • 4 Egg whites
  • 1 lb of fresh shrimp
  • Tomatoes
  • Onions
  • Seafood seasoning salt
  • 6 Pasilla Chiles
  • Oil
  • Cilantro


Before cooking shrimp, make sure to clean it by removing the shell and cutting a slit in the middle of the shrimp and taking out the black veiny like substance that my mom calls “shrimp poop”.


1. In a non-stick pan over medium heat, cook shrimp thoroughly. First saute tomatoes, cilantro, and onions while  adding a bit of oil ( about 1/4 cup) .   Then add shrimp and seasoning salt and stir together until pink.  Once the shrimp is pink, reduce heat and cover. Cook for about 15 minutes.


2.   Now will need to roast  the chiles (over medium heat) until they blacken (BUT MAKE SURE NOT TO BURN THEM).  Once blackened,  place them iniside a plastic ziploc bag and set aside to cool.  Once cool, peel the blackened layer and cut a slit to create an opening for stuffing. When done, place them on another plate.


3.  Pour flour onto a plate or bowl (think Pacino’s desk in Scarface) and set aside.

4. Crack eggs and try to get as most of the white onto a mixing bowl, then whisk until fluffy (congratulations, you can now add fluffer to your resume).


5. In high heat, pour about an inch of oil in a frying pan.

5.  Some assembly required (trust me, this is the fun part).  Stuff your chiles with shrimp, coat them in flour, dip them inside the egg batter (make sure to get all sides), and  then fry.  Once the batter starts looking golden, turn chile around to let the other side fry.  Once all sides are fried, take out, serve on dish, and enjoy!




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