Chipotle shrimp

Yield: 6 Servings

Measure Ingredient
18 Corn tortillas; thick and fresh
2 quarts Water
1 Lemon; juice only
1 tablespoon Peppercorns; crushed
1 tablespoon Sea salt
54 larges Shrimp; unshelled
1 cup Butter; softened
5 tablespoons Chipotle pepper; canned & pureed
4 Green onions; chopped
1 cup Ranchero sauce (see recipe)
1 large Avocado; sliced

Date: Thu, 11 Apr 1996 19:50:47 -0400 From: JoniRB@...

Recipe By: Mark Miller--COYOTE CAFE COOKBOOK Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipolte butter--Puree together butter, 6 shrimp and 1½ T chipoltes, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipolte puree, and heat in skillet. Put three tortillas on plate, add 8 shrimp, top with butter.

Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each plate with avocado slices.

CHILE-HEADS DIGEST V2 #291

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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