| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
|
Shrimp, Seafood, Pizza, Bubba gump |
6 |
Dozen |
INGREDIENTS
| 1 1/2 |
c |
Water |
| 1/2 |
lb |
Unpeeled medium-size fresh shrimp |
| 2 |
ts |
Lemon juice |
| 1 |
pk |
Cream cheese, softened (8oz) |
| 1 |
c |
Shredded cheddar or Monterey Jack cheese (4-ounces) |
| 4 |
|
Green onions, chopped |
| 2 |
|
Jalapeno peppers, seeded and chopped |
| 2 |
|
Garlic cloves, minced |
| 2 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Chili powder |
| 9 |
|
Whole wheat flour tortillas (6-inch each) |
INSTRUCTIONS
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Chill. Peel and devein
shrimp. Combine shrimp and lemon juice; cover and chill 30 minutes.
Position knife blade in food processor bowl; add chilled shrimp mixture,
cream cheese, and next 7 ingredients. Process 1 minute or until smooth,
scraping down sides occasionally.
Place tortillas on baking sheets; spread about 1/4 cup shrimp mixture on
each tortilla. Bake at 350 degrees for 8 to 10 minutes or until edges begin
to brown. Cut each into 8 wedges. Garnish with whole shrimp, or fresh
cilantro sprigs, if desired.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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