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Baja Tequila Shrimp Rolls with Tomatillo Sauce

Posted: Wednesday, September 12, 2007

Tomatillo Sauce

1/2 pound tomatillos, husked, washed,

and coarsely chopped

1 bunch cilantro, washed and large stems

removed

1/4 cup olive oil

Juice of 2 small limes

1/4 cup Tabasco green pepper sauce

1 tablespoon brown sugar

2 cloves garlic, chopped

Salt and pepper to taste

Baja Tequila Shrimp Rolls

2 tablespoons sesame oil

1 pound large shrimp, peeled and

deveined

1 clove garlic, minced

Salt to taste

1/4 cup tequila

1 tablespoon Tabasco Sauce

Juice of 1 small lime

1 (15-ounce) can black beans, drained

1/4 cup sour cream

2 teaspoons ground cumin

4 (10-inch) flour tortillas

1 small cucumber, peeled, thinly sliced

1 small red bell pepper, thinly sliced

1 small sweet onion, thinly sliced

1 large ripe avocado, peeled, thinly sliced

1/2 cup radish sprouts or alfalfa sprouts

1/2 cup crumbled skim-milk cheese (que-

so blanco) or shredded Monterrey Jack

Combine all ingredients for tomatillo sauce in a food processor container and process until finely chopped. Cover and refrigerate until ready to serve.

To make shrimp rolls, heat sesame oil in a large skillet over medium heat. Add shrimp, garlic, and salt to taste and cook 2 to 3 minutes, until shrimp start to turn pink. Add tequila, Tabasco, and lime juice. Cook 2 to 3 minutes longer or until shrimp are done and liquid is reduced; set aside.

Combine black beans, sour cream, cumin, and salt to taste in food processor container; process until smooth. Spread a spoonful of bean mixture down middle of each tortilla. Arrange shrimp on beans and top with cucumber, bell pepper, onion, avocado, sprouts, and cheese.

Roll up tortillas and serve immediately.Makes 4 servings.



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