Shrimp-Stuffed Little Chiles

Ingredients:

14 jalapeno peppers

3/4 cup finely chopped white onion

1/2 cup finely chopped Anaheim peppers

2 cloves of garlic, minced

1 pound medium shrimp, peeled, deveined, and finely chopped

Salt and freshly ground pepper

1/2 cucumber, peeled and thinly sliced

1/4 red onion, thinly sliced

1 cup low sodium soy sauce

1/4 cup fresh lime juice

Canola oil

2 tablespoons chopped cilantro for garnish

Directions:

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

2. Add the chiles and fry, turning frequently, until golden brown on all sides, about 8 minutes. Transfer to a plate that is lined with paper towels to drain and set aside.

3. Discard the oil, leaving only 1 tablespoon in the skillet. Add the onions and peppers and saute' until golden brown, about 8 minutes. Add the garlic and cook for 1 more minute. Add the shrimp and cook until pink and cooked through, about 6 minutes. Season with salt and pepper to taste.

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

5. On a shallow serving platter, toss the cucumber, onion, soy sauce, and lime juice and spread out on the platter. Arrange chiles seam side up on top and serve. Garnish with cilantro.