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Tequila Shrimp Rolls w/Tomatillo Sauce




Source of Recipe


Internet


List of Ingredients




12 large shrimp (peeled and deveined)\x09
2 tablespoons sesame oil
2-4 ounces tequila (your choice)\x09
1 tablespoon ground cumin spice
1 large ripe avocado
1/2 cup of radish sprouts
Juice of 1 lime\x09
3 to 5 flour tortillas- 12" in diameter
1-3 tablespoons Tabasco brand Pepper Sauce
3 garlic cloves
Salt and pepper to taste
1 can (15 ounces) of black beans
1/4 cup of sour cream
1 large red bell pepper
1 sweet onion, finely chopped
1 cucumber, peeled
1 tablespoon crushed red pepper
1 block ranchero cheese (skim milk cheese)

Tomatillo Sauce:
Juice of 2 limes
3 tablespoons Tabasco brand Green Pepper Sauce\x09
3-4 tomatillos with husks still attached
1 cup of olive oil
1 tablespoon brown sugar
1/4 cup of cider vinegar
1 bunch of cilantro
Salt and pepper to taste



Recipe



Blend all of the ingredients for the Tomatillo Sauce in a food processor. Depending on your own tastes, more Tabasco green pepper sauce can be added to increase the "heat" of the sauce. The consistency should be that of a vinaigrette. Keep cool in refrigerator if not serving immediately.

Sauté the shrimp with the sesame oil, 1 garlic clove, tequila and juice from 1 lime. Add Tabasco® brand Pepper Sauce. Salt and pepper to taste. When finished, set aside.

Puree the black beans with the sour cream, cumin and salt to taste in food processor. Also set aside when finished.

Thinly slice the avocado, bell pepper, onion and cucumber; set aside and keep cool. Wash and dry the sprouts.

Cut tomatillos in half. Sauté with dash of water for two minutes to soften.

Assembly: Make sure that the flour tortillas are warm when ready to assemble. This can be done over a flame or on a skillet. They should not be allowed to dry out or this will cause difficulty when rolling.

Serves 2 to 4 people