Brad's camarrones a la diablo street tacos

Name: Brad's camarrones a la diablo street tacos
Yield: 2-3 servings
Cuisine: American
Ingredients: 1 1/4 lbs large uncooked prawns, deshelled and deveined; 1/2 small sweet onion chopped; 1 large jalapeño, seeded and diced; 1/2 (7 Oz) can Chipotle peppers in adobo sauce; 1 small can diced green chiles; 1 tbs tobasco sauce; for the toppings; Street taco tortillas; refried beans; shredded cabbage; shredded mozzarella cheese; sour cream; lime wedges

wingmaster835 @wingmaster

Sequim Washington

These are not for the faint of heart. It's not called shrimp of the devil for nothing.

wingmaster835 @wingmaster

Sequim Washington

These are not for the faint of heart. It's not called shrimp of the devil for nothing.

Saved

Ingredients

2-3 servings

1 1/4 lbslarge uncooked prawns, deshelled and deveined
1/2small sweet onion chopped
1large jalapeño, seeded and diced
1/2 (7 Oz)can Chipotle peppers in adobo sauce
1small can diced green chiles
1 tbstobasco sauce
for the toppings
Street taco tortillas
refried beans
shredded cabbage
shredded mozzarella cheese
sour cream
lime wedges

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Steps

1

Add a very small amount of oil to a frying pan. Add onion and jalapeño. Saute for 4-5 minutes.
2

In a blender, blend Chipotle and adobo until smooth. Add to the frying pan with diced green chiles and tobasco.
3

When sauce gets bubbly. Add prawns. Cook 3-4 minutes until prawns are done.
4

In another frying pan, heat a small amount of oil. Fry tortillas a few seconds on each side.
5

Plate tortillas. Spread on beans. Then prawn mix. Top with desired toppings. Serve and enjoy

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Cooksnaps

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wingmaster835 @wingmaster

on October 25, 2016 00:51

Sequim Washington

cooking is a passion of mine. I started when I was very young and I had to drag a milk crate around to see over the counter. taught by a career cook (my grandmother ). I have always tried to push the boundaries of conventional cooking. I prefer cooking wild game. when I can get my hands on it, but fish is more readily available for me. I raise and butcher most of the livestock that I use for my conventional recipes. I hope everyone can find a few recipes they like in my list.