| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican |
4 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Unpeeled medium-size fresh shrimp |
| 1 |
|
Anaheim chile pepper |
| 1 |
|
Jalapeno pepper |
| 2 |
|
Garlic cloves; minced |
| 1 |
tb |
Olive oil |
| 1/2 |
ts |
Ground cumin |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Tomatoes; chopped |
| 1/4 |
c |
Chopped fresh cilantro |
| 1/4 |
ts |
Salt |
| 4 |
|
Flour; (8-inch) tortillas |
|
|
Lime wedges |
|
|
Shredded monterey jack cheese with peppers |
|
|
Sour cream |
|
4 |
servings. |
INSTRUCTIONS
Peel shrimp, and devein, if desired. Seed and dice peppers; set aside.
Saute garlic in oil in a large skillet until tender; add shrimp and cumin,
and saute 1 minute or until shrimp turn pink. Remove shrimp.
Add onion to skillet; saute until tender. Stir in shrimp, tomato, and
peppers; cook just until thoroughly heated. Remove from heat, and stir in
cilantro and salt.
Spoon 3/4 cup mixture in center of each tortilla; squeeze lime wedges over
mixture, and top with cheese and sour cream. Fold tortillas in half. Yield:
Notes: Try this low-fat option for an easy Mexican meal.
Recipe by: Southern Living
Posted to MC-Recipe Digest V1 #1035 by Suzy Wert <SuzyWert@aol.com> on Jan
23, 1998
A Message from our Provider:
“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”