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Add a photoRaciónes: 6
Ingredientes
- 18 x Corn tortillas, thick and fresh
- 2 quart Water
- 1 x Lemon, juice only
- 1 Tbsp. Peppercorns, crushed
- 1 Tbsp. Sea salt
- 54 lrg Shrimp, unshelled
- 1 c. Butter, softened
- 5 Tbsp. Chipotle pepper, canned & pureed
- 4 x Green onions, minced
- 1 c. Ranchero sauce (see recipe)
- 1 lrg Avocado, sliced
Direcciones
- Heat tortillsa and keep soft. (Nuke or possibly steam) Bring water to boil, add in lemon jjuice, peppercorns, salt, and cook 2 minutes. Add in shrimp, cook until pink and done, drain cold and peel. Prepare chipolte butter-Puree together butter, 6 shrimp and 1 1/2 Tablespoons 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 in 8 shrimp, top with butter.
- Sprinkle with green onions, and serve with the Ranchero Sauce. Garnish each plate with avocado slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 524g | |
| Recipe makes 6 servings | |
| Calories 529 | |
| Calories from Fat 319 | 60% |
| Total Fat 36.34g | 45% |
| Saturated Fat 20.34g | 81% |
| Trans Fat 0.0g | |
| Cholesterol 177mg | 59% |
| Sodium 1522mg | 63% |
| Potassium 388mg | 11% |
| Total Carbs 36.03g | 10% |
| Dietary Fiber 6.3g | 21% |
| Sugars 1.12g | 1% |
| Protein 17.9g | 29% |
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