Prep Time:20 min Inactive Prep Time: — Cook Time:20 min


4 to 6 servings


Olive oil

12 whole yellow chilis (guero chiles), or Hungarian wax or large jalapeno

1 tablespoons olive oil

3/4 cup finely chopped white onion

1/2 cup finely chopped red bell pepper

1 pound medium shrimp, peeled, deveined and finely chopped

Salt and freshly ground black pepper

1/2 cucumber, peeled and thinly sliced

1/2 red onion, thinly sliced

3/4 cup low-sodium soy sauce or Coconut Aminos

1/4 cup fresh lime juice, from about 2 large limes


Pour enough olive oil in a large heavy skillet to come 1/2 inch up the sides of the pan and heat to 350 degrees F.

Add the chilis and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to paper towels to drain and set aside.

In a separate pan, heat the olive oil. Add the chopped onions and saute until golden brown, about 8 minutes. Add the bell peppers and saute until soft, about 5 minutes. Add the shrimp and cook until pink and cooked through, about 8 minutes. Season the filling with salt and pepper.

Cut a lengthwise slit in each chili and carefully scoop out the seeds, leaving the stem intact. (For milder heat, carefully cut out the ribs.) Divide the shrimp filling among the chilis, then close, overlapping the sides of each opening slightly.

On a shallow serving platter, toss the cucumber, sliced onions, soy sauce and lime juice and spread out on the platter. Arrange the chilis, seam-side up, on top of the salad and serve.

Source: Marcela Valladolid Food Network TV