Serves: 4
Total Calories: 454

2 mild chile pepper (preferably pasilla)
8 ounces medium shrimp shelled and deveined
1 tablespoon butter
2 cloves garlic chopped
1 1/2 teaspoons chile powder
8 ounces Monterey Jack cheese shredded
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh mint leaves
2 cups half and half
3 eggs beaten
1/4 teaspoon salt
1 1/2 teaspoons lime juice
diced chile pepper for garnish
1 to 1 3/4 pound Bread Bowl

*When preparing the peppers, be sure to wear gloves, and be careful not to touch your eyes.

1. Preheat the oven to 375°F.

2. To roast the chile peppers,* first heat a large skillet over medium heat. Cut a small slit in each pepper and place them in the hot skillet. Turn the peppers as they blister and char. When completely charred, immediately wrap them in a clean, moist kitchen towel and let cool (this will help loosen their skin). Peel off the skin and slit the chiles with a knife, then remove the seeds and chop. Set aside.

3. Place the shrimp, butter, garlic, and chile powder in the skillet over medium-low heat. Sauté about 3 minutes, or until the shrimp just begins to turn pink. Remove from the heat and set aside.

4. In a medium bowl, toss the Monterey Jack cheese with half of both the cilantro and mint, and set aside. In a separate bowl, combine the half-and-half with the eggs. Add the salt and lime juice, and mix well.

5. Place the shrimp mixture in the bottom of the bread bowl in an even layer, top with the chile peppers, and cover with all but 1/4 cup of the cheese mixture. Pour the egg mixture on top, and sprinkle with the remaining cheese.

6. Wrap the bowl with aluminum foil, leaving the top uncovered. Place the bowl on a baking sheet in the middle of the oven, and bake for 25 minutes or until the egg mixture is fully cooked. Carefully remove the foil and continue to bake another 3 minutes.

7. Before serving, garnish with diced chiles and the remaining cilantro and mint. Cut the bread bowl into wedges, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 454
Calories from Fat: 329

More Recipes from the The Sourdough Bread Bowl Cookbook Cookbook:
Chicken Noodle Casserole
Tuna Melt Casserole
London Broil Coffee-Cup Casserole
Chicken Casserole With Apricot Preserves
Spaghettini Casserole
Grandma's Goulash
Sourdough Paella
Chef Ian Morrison's Chiles Rellenos Shrimp Casserole
Mexican Lasagna