Green Chili Shrimp And Corn Tamales Part 3 Of 3 – Shrimp

I do implore you, do not look upon the sacrifice of Christ as an act of mere vengeance on the Father’s part. Never imagine, oh! never indulge the idea, that Jesus died to make the Father complacent towards us. Oh, no, dear friends: Jesus’ death is the effect of overwhelming and infinite love on the Father’s part; and every blow which wounds, every infliction which occasions sorrow, and every pang which rends his heart, speaks of the Father’s love as much as the joy, the everlasting triumph, which now surrounds His head.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables	Mexican	Fish shrimp, Mexican, Tamale	12	Tamales

INGREDIENTS

12		Shrimp, peeled & deveined
		Salt, to taste
2	oz	Vegetable oil
		Green chile sauce
		Truffle corn tamale
		Black and/or white truffle
		for garnish optional

INSTRUCTIONS

Heat oil in heavy saucepan over medium heat. Season shrimp with salt
and saute about half done - maybe 30 seconds a side. Add Green Chile
Sauce to pan and reduce heat to a simmer. Cook for another 2 to 3
minutes allowing excess liquid to evaporated and Green Chile sauce to
become Green Chile Glaze. Check for seasoning of final mixture. Place
one shrimp in the center of each Tamale and arrange on a platter.
Shave fresh black or white truffle over the tops of all of them.  Serve
immediately accompanied by shots of high end tequila.  (Courtesy of Red
Sage)  Busted and Entered for you by: Bill Webster Posted to MC-Recipe
Digest V1 #872 by Bill Webster <thelma@pipeline.com> on Oct 28, 1997

A Message from our Provider:

“You’re never too young for God”