Recipe - Chipotle Shrimp

18 Corn tortillas; thick and
fresh
2 qt Water
1 Lemon; juice only
1 tablespoon Peppercorns; crushed
1 tablespoon Sea salt
54 lg Shrimp; unshelled
1 cup Butter; softened
5 tablespoon Chipotle pepper; canned &
pureed
4 Green onions; chopped
1 cup Ranchero sauce (see recipe)
1 lg Avocado; cut or sliced up

Date: Thu, 11 Apr 1996 19:50:47 0400

From: JoniRB@aol.com

Recipe By: Mark MillerCOYOTE CAFE COOKBOOK

Heat tortillsa and keep soft. (Nuke or steam) Bring water to boil, add
lemon jjuice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink
and done, drain cool and peel. Prepare chipolte butterPuree together
butter, 6 shrimp and 1 One half T chipoltes, and set aside at room temp. Just
before serving, toss remaining shrimp with rest of chipolte puree, and heat
in skillet. Put three tortillas on plate, add 8 shrimp, top with butter.
Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each
plate with avocado slices.

CHILEHEADS DIGEST V2 #291

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
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