| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
New text im, Cooking rig |
1 |
Servings |
INGREDIENTS
| 1 |
|
Regular or whole wheat 6-inch flour tortil |
| 1/2 |
ts |
Olive oil |
| 1/4 |
c |
Yellow onion; sliced |
| 1 |
ts |
Garlic; thinly slivered |
| 1/3 |
c |
Ripe Italian Roma type tomato; diced, seeded |
|
|
Drops of favorite hot pepper sauce to tast |
| 2 |
oz |
Rock shrimp; coarsely chopped |
| 2 |
tb |
Cilantro leaves; coarsely chopped |
|
|
Salt and freshly ground pepper |
|
|
Lime juice |
|
|
Fresh guacamole for garnish |
| 1/2 |
c |
Monterey Jack, or cheese of choice; shredded |
INSTRUCTIONS
Briefly toast tortilla in a dry 6-inch non-stick skillet for a minute or
two on each side. Set tortilla aside. Add olive oil, onions and garlic to
pan and saute until crisp tender over moderate heat. Add tomato, hot sauce
and shrimp and saute for 1 minute more. Stir in cilantro and season to
taste with salt, pepper and drops of lime juice. Immediately sprinkle
cheese over shrimp mixture and lay tortilla on top, gently pressing down to
form an even layer. Saute for 1 minute more to melt cheese and then turn
over onto a warm plate. Cut into wedge and serve immediately topped with a
little guacamole if desired.
Yield: 1 serving
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING RIGHT SHOW #CR9712
Posted to EAT-L Digest 15 October 96
Date: Wed, 16 Oct 1996 09:28:03 -0400
From: Bill Spalding <billspa@ICANECT.NET>
A Message from our Provider:
“He who angers you, controls you!”