| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 6 | Servings | |
INGREDIENTS
| 18 | Corn tortillas; thick and fresh | |
| 2 | qt | Water |
| 1 | Lemon; juice only | |
| 1 | tb | Peppercorns; crushed |
| 1 | tb | Sea salt |
| 54 | lg | Shrimp; unshelled |
| 1 | c | Butter; softened |
| 5 | tb | Chipotle pepper; canned & pureed |
| 4 | Green onions; chopped | |
| 1 | c | Ranchero sauce (see recipe) |
| 1 | lg | Avocado; sliced |
INSTRUCTIONS
Date: Thu, 11 Apr 1996 19:50:47 -0400 From: [email protected] 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 1 1/2 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, http://www.erols.com/hosey.
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