| 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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