Logo Print This Recipe

Key West Shrimp Chili Rellanos

Posted by Peggy on February 29, 2016

Recipe: Chile Rellanos with Shrimp (an easy method)


  • 4-5 large poblano peppers, roasted and prepared*
  • 2 tablespoons unsalted butter, divided
  • 1 onion, diced (2 cups)
  • 1 teaspoon cumin seeds, freshly ground (toast before grinding, if desired)
  • 1 cup (8 ounces) tomato sauce
  • 1 tablespoon minced garlic
  • 1 pound raw (medium-sized) shrimp, peeled , deveined
  • 8-12 ounces queso fresco, cheddar or mozzarella cheese shredded
  • 2 tablespoons lime juice
  • 4 tablespoons washed and chopped fresh cilantro, divided


  1. Set oven rack 3-4 inches beneath broiler and preheat oven to broil.
  2. Heat  the butter in a large skillet over medium heat. Stir in the onion and sauté until the onion is just softened, about  3-4 minutes. Stir in cumin and tomato sauce and cook 10 minutes, adding shrimp** and garlic in the last 3 minutes of cooking time (shrimp should be just beginning to turn pink; don't overcook). Remove from heat and stir in 2 tablespoons cilantro and remaining tablespoon of butter.
  3. Cut cooked shrimp into 1/2-inch chunks and stir into sauce with lime juice and 2 tablespoons of the cilantro.
  4. Place roasted peppers, slit side up, on a lightly oiled, foil-lined baking sheet, stuff with shrimp mixture, and sprinkle  cheese over the top.
  5. Broil 1-3 minutes or until cheese is bubbly. Remove from oven, top with remaining cilantro and serve.
*Roasting Peppers: Place the peppers on top of an open flame (gas stoves work great for this). With tongs, turn frequently until they are charred, about 7-8 minutes. Place blackened peppers in a plastic or paper bag, and let rest until cool eough to handle, about 15 minutes. Remove skin (if some remains affixed, no worries.) cut a slit lengthwise into each pepper and remove seeds. Rinsing them out makes the task easier but some of the flavor is compromised. You may also roast peppers under a preheated broiler in your oven following the same procedure as above. **Undercook shrimp slightly as they will be broiled later in the recipe.

Number of servings (yield): 2-4 Servings

Copyright © Peggy Lampman's dinnerFeed.