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, .