| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
Mexican |
Seafood |
2 |
Servings |
INGREDIENTS
| 14 |
lg |
Shrimp |
|
|
Salsa verde (tomatillo sauce; canned is OK; home made is better; see "salsa verde #2) |
|
|
Fresh goat cheese mixed with chopped cilantro (to taste) |
|
|
Chipotle Orange Honey sauce (A.K.A. – Chipotle sauce) |
INSTRUCTIONS
Date: Fri, 12 Apr 1996 22:41:23 +0000
From: "Stuart Daniels" <atco@spock.ici.net>
These recipes originated at one of the finest Mexican Restaurants that I
ever had the good fortune to visit. Unfortunately "La Fogata" of Pawtucket,
Rhode Island, is no longer in business. It was wonderful while it lasted!
Peel the shrimp, leave the tails on. Butterfly half way up. Dip in
Chipottle sauce. (all the way) Grill over HOT wood charcoal fire till half
done. (That'll be quick). Place shrimp in serving sized baking dishes that
have heated Salsa Verde on the bottom (shallow, ~1/2 inch), Green sauce
should not cover Shrimp, (place tails up). Place 1 heaping teaspoon of
warmed goat cheese/cilantro in center of each shrimp. Complete cooking in
400F oven for 2 to 3 minutes.
CHILE-HEADS DIGEST V2 #292
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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