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Chipotle Shrimp
Ingredients:
18 corn tortillas - thick and fresh
2 qt water
1 lemon - juice only
1 tablespoon peppercorns - crushed
1 tablespoon sea salt
54 large shrimp - unshelled
1 cup butter - softened
5 tablespoons chipotle pepper - canned & pureed
4 green onion -- chopped
1 cup Melinda's Chipotle
Habanero Hot Sauce
1 large avocado - sliced
Directions:
Heat tortillas and keep soft. (Nuke or steam) Bring water to boil,
add lemon juice, peppercorns, salt, and cook 2 min. Add shrimp,
cook till pink and done, drain cool and peel. Prepare chipotle
butter--Puree together butter, 6 shrimp and 1 1/2 T chipotles,
and set aside at room temp. Just before serving, toss remaining
shrimp with rest of chipotle puree, and heat in skillet.
Put three tortillas on plate, add 8 shrimp, top with butter. Sprinkle
with green onions, and serve with the Chipotle Sauce. Garnish
each plate with avocado slices.
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