| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 16 |
|
Bamboo skewers |
| 2 |
lb |
Large shrimp, about 48 |
| 1/2 |
c |
Ancho pasilla sauce, recipe |
|
|
follows |
INSTRUCTIONS
Accompaniments: Warm tortillas Ancho pasilla sauce Chopped avocado
Chopped white onion Soak skewers in water at least 30 minutes and up
to several hours. Shell and devein shrimp. Holding 2 skewers parallel
and slightly apart, thread 6 shrimp onto them. Thread remaining shrimp
onto pairs of skewers in same manner. Brush both sides of shrimp with
ancho pasilla sauce and discard any remaining sauce. Marinate shrimp,
covered and chilled, at least 30 minutes and up to six hours.
Preheat broiler. Broil shrimp on a rack of a broiler pan under a
preheated broiler about 3 inches from heat 3 to 4 minutes on each
side. Alternatively, shrimp may be grilled on a well oiled rack set 5
to 6 inches over glowing coals 2 minutes on each side, or until just
cooked through. Remove shrimp from skewers and serve with
accompaniments. Yield: Enough filling for 16 to 24 tacos NOTES :
Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show
#CL9034 Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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