Chipotle shrimp

6 Servings

Ingredients

QuantityIngredient
18Corn tortillas; thick and fresh
2quartsWater
1Lemon; juice only
1tablespoonPeppercorns; crushed
1tablespoonSea salt
54largesShrimp; unshelled
1cupButter; softened
5tablespoonsChipotle pepper; canned & pureed
4Green onions; chopped
1cupRanchero sauce (see recipe)
1largeAvocado; sliced

Directions

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, .