Chipotle Shrimp Stuffed Chiles with Southwestern Over the Top – Laura's Gourmet

Ingredients

• 12 oz Cox’s Shrimp Co. Sustainably Caught Key West Raw Pink Shrimp 21-30, peeled and deveined, tail off
• 1/2 of one medium red onion, small dice
• 1 large clove of garlic, peeled and coarsely chopped
• 1 large beefsteak tomato, stemmed, medium dice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 heaping tablespoon chipotle purée, from canned chipotles in adobo sauce
• avocado or vegetable oil, for sautéeing - as needed
• 4 medium Anaheim chiles
• 4 teaspoons Laura's Gourmet Over the Top Southwestern Blend
• Kosher salt, to taste and season while cooking