Shrimp Tacos with Green Chili Sauce

Shrimp Tacos with Green Chili Sauce

Ingredients:                                                                             2 servings

For the green chile sauce ·         8 oz. tomatillos, husked ·         1 T. shallots, chopped ·         1 garlic, chopped ·         ½ c. Poblano or Anaheim chiles, roasted, peeled, chopped ·         ½ T. lime juice ·         AN water ·         TT. salt ·         1/8 c. vegetable oil

For the Tacos ·         4 corn tortillas ·         ½ c. onion, dice ·         ¼ c. green bell pepper, julienned ·         ¼ c. red bell pepper, julienned ·         1 garlic, minced ·         1 serrano chile, finely dice ·         8 shrimp, peeled cleaned ·         1 c. iceberg lettuce, shredded

Procedure:

1.      Blanch half of the tomatillos for 1 minute. Cool quickly.

2.      Puree with remaining sauce ingredients in a blender. Add water if needed. Season to taste.

3.      Heat oil to 375 F. and fry the tortillas. While still pliable, fold one half over the other, 2 inches opening.

4.      Drain on paper towels. Keep warm.

5.      Reheat the oil, add the onion peppers, garlic, and chile. Cook until limp but not soft.

6.      Add the shrimp. Cook until firm.

7.      Place the mixture in the tortillas.

8.      Top with warm sauce and fill with lettuce.