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Shrimp Tacos with Creamy Chile Rojas Recipe

   
 

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     Shrimp Tacos with Creamy Chile Rojas

Category   Entrees - Maindishes
Sub Category   None
Servings   8

Ingredients
6 fresh poblano chiles
1 medium onion, thinly sliced
2 T. vegetable oil
1/3 c. heavy cream
1/2 t. salt
small corn or flour tortillas
1 lb. shrimp, peeled
salt & pepper
2 C. finely shredded green cabbage
 
2 limes, cut in quarters

Instructions
Char chiles under broiler; place in paper bag to steam until cool. Rub off charred skins under cold running water. Remove stems and seeds, and slice into large matchstick-sized pieces.
In medium saucepan, cook onions in 1 T. oil over medium heat until soft. Add prepared chiles and cream. Cover and cook for 3 minutes over medium-low heat. Add salt.
Toss shrimp with 1 T. oil and pepper to taste. Grill or sauté until just cooked through. Keep warm.
Warm tortillas and fill each with shrimp, chile rajas, and cabbie. Squeeze lime over.


Originally Submitted
2/5/2012





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