posted by Mimi Hiller 09-11-102 7:46 PM
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 tortillas and keep soft. (Nuke or steam)
Bring water to boil, add lemon juice, peppercorns, salt, and cook 2 min. Add shrimp, cook till pink and done, drain cool and peel. Prepare chipotle butter--Puree together butter, 6 shrimp and 1 1/2 T chipotles, and set aside at room temp. Just before serving, toss remaining shrimp with rest of chipotle 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
Ranchero Sauce
by Peter Serantoni from Chevys & Rio Bravo Fresh Mex Cookbook
Makes 3 cups
This chunky, quick-cooked salsa has a lot more flavor than the store-bought stuff. Serve it with chips for dipping. Use it on Chevys Three-Cheese Chile Relleños, huevos rancheros and omelets. Or heat it up and toss it with pasta, just like a traditional Italian tomato sauce (for extra credit, crumble some queso fresco on top).
1 tablespoon olive oil
1 teaspoon minced garlic
3/4 cup chopped onion
3 cups peeled, seeded and chopped tomatoes
2 teaspoons tomato paste
1 teaspoon salt
1 teaspoon minced fresh oregano
Heat the oil in a saucepan over medium heat. Add the garlic and onion and sauté until soft. Add the rest of the ingredients, increase the heat to medium-high and bring to a boil. Once boiling, decrease the heat to low and simmer for 10 minutes. Remove from the heat and let cool.
Transfer to an airtight container and refrigerate for up to 3 days To use, heat slowly over low heat.