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Chipotle Shrimp

 
Chipotle Shrimp
21

Yield

8

servings

Prep

10

min

Cook

25

min

Ready

40

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

18 each corn tortillas (6-inch)
thick and fresh
*
2 quarts water
*
1 each lemon
juice only
1 tablespoon peppercorns
crushed
1 tablespoon sea salt
54 large shrimp
unshelled
1 cup butter
softened
5 tablespoons chipotle chili peppers
*
4 each scallions, spring or green onions
1 large avocados
sliced
*

Directions

Heat tortillas and keep soft.

Bring water to boil, add lemon juice, peppercorns, salt, and cook 2 min.

Add shrimp, cook until pink and done, drain cool and peel.

Prepare chipolte butter--Purée together butter, 6 shrimp and 1½ tablespoon chipoltes, and set aside at room temp.

Just before serving, toss remaining shrimp with rest of chipolte purée, 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 193g (6.8 oz)
Amount per Serving
Calories 35662% of calories from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 15g 75%
Trans Fat 0g
Cholesterol 351mg 117%
Sodium 1370mg 57%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 63g
Vitamin A 22% Vitamin C 13%
Calcium 7% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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