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Original reipce makes 2 dozen Change Servings
PLACE evaporated milk, onion, chile, ½ teaspoon bouillon and cornstarch in a blender; cover. Blend until smooth.
HEAT oil in a large, nonstick skillet over medium heat. Add shrimp and season with remaining ½ teaspoon bouillon. Cook for 3 to 4 minutes or until shrimp turn pink. Remove from skillet.
ADD chipotle mixture to the skillet; cook, stirring frequently, for about 2 minutes or until slightly thickened.
HEAT tortillas in a skillet or microwave. Divide shrimp evenly among tortillas. Fold and serve topped with sauce. Garnish with chopped parsley, if desired.
|Calories from Fat||70|
|Total Fat 8g||13%|
|Saturated Fat 2.5g||12%|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 3g||13%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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