| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Appetizers |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Medium shrimp, peeled and deveined |
|
|
Zest of 1 lime, finely chopped |
| 4 |
|
To 5 tablespoons fresh lime juice to taste |
| 2 |
|
Garlic cloves, toasted |
| 1/4 |
c |
Plain nonfat yogurt |
| 2 |
|
Serrano or 1 jalapeno chile or more to taste, seeded and chopped |
| 1/4 |
c |
Chopped fresh cilantro |
|
|
Salt and freshly ground pepper to taste |
| 6 |
|
Corn tortillas, cut into quarters or sixths and toasted |
|
|
Thin lime slices and fresh cilantro sprigs for garnish |
INSTRUCTIONS
To toast the garlic: Heat a heavy skillet or comal over medium-high heat
and toast the garlic in its skin, turning or shaking the pan often, until
it smells toasty and is blackened in several places, about 10 minutes.
To toast tortilla chips: To bake the chips, preheat the oven to 325F.
Place the tortilla pieces on a baking sheet and bake for 20 to 30 minutes,
until light brown and crisp, shaking the baking sheet every 10 minutes.
Allow to cool on a rack. To microwave the chips, place about 6 to 10
pieces at a time on a plate or on the plate in your microwave oven.
Microwave on High (100%) power for 1 minute. If the pieces are not crisp,
turn them over and microwave for another 40 to 60 seconds. If they are
still not crisp and are just beginning to brown, microwave for another 20
to 30 seconds until crisp. Cool on a rack or in a basket.
Bring a large pot of water to a boil and add the shrimp and lime zest. Cook
for 3 to 5 minutes, until the shrimp are pink and cooked through. Drain,
chop the shrimp coarsely, and toss the shrimp and lime zest with the lime
juice. Transfer to a medium bowl and set aside.
Toast the cumin seeds in the pan in which you toasted the garlic, shaking
the pan, for another minute, until the seeds begin to pop and smell toasty.
Remove from the heat.
Crush the cumin seeds in a mortar and pestle or in a spice mill. Peel the
garlic and mash in a mortar and pestle or with a fork. Mix with the yogurt
and toss with the shrimp, chiles, and cilantro. Add salt and pepper to
taste.
Top the tortilla chips with the shrimp mixture, garnish with sliced lime
and cilantro sprigs, and serve.
Advanced preparation: The filling will keep for several hours in the
refrigerator. The chips will hold for a day.
Variation: Quick Version: Buy cooked shrimp (make sure they aren't
rubbery) Serves: 4 to 6 Typed in MMFormat by cjhartlin@msn.com Source:
Cookbook Digest Sep/Oct 97.
Posted to MM-Recipes Digest V4 #257 by "Cindy Hartlin"
<CJHARTLIN@classic.msn.com> on Sep 30, 97
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