Chipotle Shrimps over Spelt Sourdough Tortillas

1 teaspoon butter

1-2 garlic cloves, chopped

1 cup white cooking wine

2 tablespoons minced chipotle peppers in adobo sauce

1 lb uncooked  wild  blue shrimps, peeled and deveined, chopped

Melt the butter in a skillet over medium heat. Stir in the garlic, and cook about 30 seconds. Stir in the wine and  chipotle peppers. Bring to boil. Mix in the shrimp, and cook for 3 minutes.

Serve over tortillas (recipe at :http://bochenkowo.blogspot.com/2011/12/sourdough-spelt-tortillas-with-avocado.html ) with crumbled Queso Fresco and  chopped cilantro leaves.

I submit the dish to Yeastspotting.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s