Sunday Pot Roast
Serves 8
Cooks in 2 hours and 30 minutes
recipe
Chipotle Shrimp Tacos
41
Serves: 4
Hands On Time:
Total Time:
Ingredients
1 pound peeled and deveined shrimp
1 chipotle chile in adobo sauce, finely chopped
1/3 cup tartar sauce
8 (6-inch) flour or corn tortillas
1 1/2 cups shredded lettuce or cabbage
Instructions
Heat grill or grill pan.
In a lightly oiled bowl, toss shrimp to lightly coat with oil. If desired, drizzle a little adobo sauce.
Grill or cook shrimp until just cooked through. Set aside.
In a bowl, combine tartar sauce and chipotle. When ready to serve, spread a couple of teaspoons of sauce on each tortilla, top with lettuce and shrimp.
Nutrition
Per serving: 462 calories (percent of calories from fat, 41), 29 grams protein, 39 grams carbohydrates, 3 grams fiber, 21 grams fat (3 grams saturated), 185 milligrams cholesterol, 630 milligrams sodium.
About the recipe
It's amazingly easy to spice up a simple seafood, meat or chicken entree with the addition of canned chipotles in adobo sauce or smoked dried jalapenos in a spicy red sauce. In this dish, a chopped chipotle is mixed with tartar sauce to add a big burst of distinctive flavor and a touch of heat. For a little added heat, drizzle some adobo sauce on the shrimp before grilling when tossing them with a little oil to prevent sticking during cooking.
Freeze the remaining chipotles in ice cube trays with some of the sauce, then pop them out and keep in a freezer bag for use later.
