Chipotle Shrimp
![Chipotle Shrimp](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTQyMjcsInB1ciI6ImJsb2JfaWQifX0=--07c6f3ba3d98bb3848c15cbf51efc7dddef8016c/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_68697ed9f5bffc1a94c1.jpg)
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.