Chipotle Shrimp
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.
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?