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.