| 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
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