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Chipotle Shrimp
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    Chipotle Shrimp

  • 18 corn tortillas -- thick and fresh
  • 2 qt water
  • 1 lemon -- juice only
  • 1 tablespoon peppercorns -- crushed
  • 1 tablespoon sea salt
  • 54 large shrimp -- unshelled
  • 1 cup butter -- softened
  • 5 tablespoons chipotle pepper -- canned & pureed
  • 4 green onion -- chopped
  • 1 cup Ranchero Sauce (separate recipe)
  • 1 large avocado -- sliced
  • 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 butter--Puree together butter, 6 shrimp and 1 1/2 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.

    From: Mark Miller--COYOTE CAFE COOKBOOK
    Posted By:
    Post Date:

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