Chipotle Shrimp
Yield
8 servingsPrep
10 minCook
25 minReady
40 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | each |
corn tortillas (6-inch)
thick and fresh |
*
|
| 2 | quarts |
water
|
*
|
| 1 | each |
lemon
juice only |
|
| 15 | ml |
peppercorns
crushed |
|
| 15 | ml |
sea salt
|
|
| 54 | large |
shrimp
unshelled |
|
| 237 | ml |
butter
softened |
|
| 75 | ml |
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.
