Yield: 6 Servings
|18||Corn tortillas; thick and fresh|
|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, .