If you enjoy both shrimp and chiles, you'll love this. These small (6-8 cm long) yellow chiles, wide at the stem and tapering to a point, are variously known as chile güero (but some use this name for banana peppers), caloro, cristal, or caribe, are usually available locally. As with most chiles their piquancy can vary, these from mild to moderate but not nearly as picante as jalapeños. The ingredients in the stuffing help to moderate the spiciness . . .usually.
Use ~ 24 chiles, stem ends cut off, seeded and dropped in boiling water for about a minute, then removed and allowed to cool.
Filling:
600 grams (1⅓ lb) cooked shrimp, finely chopped
6 or so green onion leaves, minced
½ cup parsley, chopped
1½ cups mayonnaise
180 ml (6 oz) lemon juice or 120 ml (4oz) lime juice
a big dollop of Dijon mustard (~ 1½ tablespoons)
freshly-ground black pepper to taste (be generous)
Mix all the filling ingredients together and start stuffing. I usually drop a wad of the mixture in the top of the chile and pack it down with a chopstick. It gets messy.
¡Buen provecho!
