Serves: 4
Total Calories: 621
1. Prepare chiles. Then, using a small sharp knife, cut a slit lengthwise from the stem end to within 1 inch of the tip of each chile. Keep the stems intact. Make a short crosswise cut at the top of the lengthwise cut, to form a "T" and carefully cut out the seed pod. Rinse the chiles under running water to wash out the remaining seeds. Pat the chiles dry with paper towels. Cover and refrigerate.
2. Prepare the rice salad, but do not include the radishes, olives, or lettuce. Cover the salad and refrigerate.
3. Put the shrimp into a large bowl. Add the oil, red pepper, Worcestershire, and salt. Let stand about 20 minutes. Heat a large nonstick skillet over medium heat and cook the shrimp, turning, until curled and cooked through, 5 to 6 minutes. Transfer the shrimp to a bowl. When cool enough to handle, set aside 12 whole shrimp for the final presentation. Cut the rest of the shrimp into 1/2-inch pieces. Mix the small shrimp pieces with the rice salad.
4. To assemble, stuff each chile with about 1/2 cup of the rice and shrimp salad. Reshape the chiles to their original form with the opening on top showing some of the filling. Place the stuffed chiles in the center of 4 serving plates. Spoon the remaining rice along one side of each chile, but do not cover any of the green. Garnish each plate with the diced tomatoes. Drizzle the tops of the chiles with sour cream. Place 3 of the reserved whole shrimp on top of each stuffed chile. Serve cold.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chiles Stuffed with Rice and Shrimp Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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