Yield: 2 Servings
|1 \N||Handfull Jalapeno peppers; seeded and sliced|
|1 \N||Whole Vidalia onion; sliced|
|1 teaspoon||Garlic; minced|
|1 teaspoon||Culantro; (or cilantro)|
|1 \N||Whole tomato; seeded and peeled|
|½ pounds||Shrimp; shelled & deveined|
|1 \N||Whole lime; the juice of|
Date: Sat, 9 Mar 1996 10:20:53 -0500 From: Dragon Breath <john@...>
here are tw recipies that I someho came up w/...the shrimp recipie is based losely on a recipie from the Cullinary Institute of America saute Jalepeno's and onions in light oil when cooked add a few pincehs of salt and some of your favorite vinear saute Prawns till they start to turn pink. add tequila and flambe' add garlic, culantro and tomato pulp. cook for a minute or two add lime juice.
heat some tortillas on a griddle top wrn tortillas w/ onion and peppers than arange prawns on top of that. then top w/ liquid from prawns garnish w/ wedges of avacado and lime.
Serving Ideas : accompany with raosted tomatilla salsa CHILE-HEADS DIGEST V2 #264
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .