I love these at Z Tejas, so for Valentines day I thought I would try to make them on my own. They're fantastic!! I've already made them again. This time I made extra cilantro pesto and froze the extra. You can also puree the whole can of chipoltes and freeze it too.
Guacamole - the recipe for guacamole is below. I used my own.
Ingredients
Avocado 3 each
Tomato (diced) 1 each
Red Onion (diced) ½ each
Lime for Juice 1 each
Cilantro 3 Tbls
JalapeƱo (diced) 1 each (deseeded)
Sour Cream ¼ cup
Avocado 3 each
Tomato (diced) 1 each
Red Onion (diced) ½ each
Lime for Juice 1 each
Cilantro 3 Tbls
JalapeƱo (diced) 1 each (deseeded)
Sour Cream ¼ cup
Preparation
Place all ingredients in a bowl and mash using a whisk.
Salt and pepper to taste.
Place all ingredients in a bowl and mash using a whisk.
Salt and pepper to taste.
Grilled Shrimp
Ingredients
Shrimp (peeled/deveined) 24 each
Cilantro Pesto 1 cup (cilantro, almonds, olive oil)
Guacamole
Chipotle Puree ¼ cup (chipolte in adobo sauce pureed)
Shrimp (peeled/deveined) 24 each
Cilantro Pesto 1 cup (cilantro, almonds, olive oil)
Guacamole
Chipotle Puree ¼ cup (chipolte in adobo sauce pureed)
Chip I fried up some bite size corn tortillas.
Preparation
Marinate shrimp with cilantro pesto and place on skewers. Grill approx 2 minutes per
side. Using your favorite chip, place a dollop of guacamole then chipotle puree then top
with shrimp.
Here's what they look like before you put them on the grill....
And my honey brought home these! Maybe I should cook like this more often. :)
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