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Jess and I had some shrimp to use up… as she walked out of the house she basically said… “Just figure out something to make with them” So I hoped on line and came up with this recipe…

Ingredients

* 4 large shrimp, shelled and deveined
* Salt and freshly ground pepper
* 2 tablespoons olive oil, plus 1 tablespoon
* 3 (6-inch) tortillas or 8-inch tortillas cut to size (I used small corn tortillas)
* 1/4 cup grated Monterey Jack
* 1/4 cup grated white cheddar
* 3 tablespoons Cilantro Pesto, recipe follows
* 1 teaspoon ancho chile powder (I didnt have any so I used a little cayenne powder)
* 2 teaspoons sour cream, or to taste

Directions

Preheat the oven to 450 degrees F.

Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.

Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.

Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
Cilantro Pesto:

* 2 cups firmly packed cilantro leaves (This was one whole bunch for me)
* 2 cloves garlic
* 2 tablespoons pumpkin seeds (I used pine nuts)
* 2 tablespoons fresh lime juice
* 1/2 teaspoons salt (I just eyed it up)
* 1 teaspoon freshly ground black pepper
* 5 tablespoons olive oil (I just eyeballed it)

In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.

Yield: 1 cup

So I did as told but think I put to much oil in the pesto… in the pics below you will see the extra oil, but it did NOT throw off the flavor… Maybe it was because I used good olive oil and it wasn’t just grease leaking out. I think it took a whopping 15 minutes of prep time and then 10 minutes of actual cooking time.. Very good recipe just watch the oil amount…

So its my first attempt at decent mexican food… but it actually turned out ok…

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