Shrimp And Poblano Salad With Tortillas Recipes

Steps:

• PEEL shrimp, and devein, if desired.
• Coarsely chop shrimp, and set aside.
• BRUSH an 11- x- 7-inch baking dish with 2 tablespoons oil.
• Set aside.
• SAUTÉ pepper in remaining oil in a large skillet over medium-high heat until skin looks blistered.
• Remove from skillet, and chop.
• RETURN chopped pepper to skillet.
• Add onion and next 5 ingredients; sauté 4 minutes.
• Add chopped shrimp, and sauté 1 minute; remove from heat, and cool 5 minutes.
• Stir in sour cream.
• HEAT tortillas according to package directions.
• Spoon shrimp mixture evenly down center of each tortilla, and roll up.
• Arrange, seam side down, in prepared pan.
• Top with sauce, and sprinkle with cheese.
• Cover and chill up to 1 day ahead.
• BAKE at 350° for 25 minutes or until thoroughly heated.

Steps:

• Remove seeds from the roasted peppers.
• Heat oil in a large skillet over med. high heat. Add shrimp and salt.
• Cook shrimp for 1 minute, turn over for 30 sec. and remove from the pan.
• Add the garlic to the skillet and cook for 30 sec. add yellow pepper and cook 30 sec.
• Add flour and cayenne, cook 1 minute.
• Whisk in half and half, then milk and cook 2 minutes.
• Remove from heat add half of the cheese and stir to melt.
• Divide into half.
• Remove half to a med. bowl and add shrimp (except reserve 3-4 for each tortilla), cilantro and lime juice. Toss together.
• Heat a flat griddle.
• On a cutting board or plate, put the other quarter of the cheese mixture from the pan divided, onto half of the two tortillas.
• Place a layer of roasted pablanos over the cheese mixture.
• Put half of the shrimp mixture on each of the tortillas and add the remaining cheese.
• Fold over the blank half of the tortilla over the stuffing.
• Place onto heated, oiled griddle for 3-4 minutes until crisp.
• Turn over and another 3-4 minutes on the other side.
• Serve on a plate with a little of the remaining cheese sauce and 3-4 whole shrimp on the top.