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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These stacks use shrimp, and flour tortillas. The recipe comes from . Ingredients:
2 tablespoons minced garlic |
1 tablespoon olive oil |
1 1/2 lbs shelled deveined shrimp, rinsed, tails removed (51 to 60 per pound) |
1/4 cup lime juice |
1/2 cup chopped onion |
1/4 cup chopped fresh cilantro |
salt and pepper |
6 flour tortillas (8 to 10 inches) |
2 cups shredded monterey jack cheese |
salsa |
lime wedge |
Directions:
1. In a 10- to 12-inch nonstick skillet frying pan over medium-high heat, stir garlic in olive oil until limp, about 1 minute; Add shrimp and stir often until pink on the outside,2 to 3 minutes.
2. Add lime juice and stir occasionally until most of the liquid has evaporated and shrimp are opaque but still moist-looking in center of thickest part (cut to test),about 3 to 5 minutes.
3. Stir all but 2 tablespoons of the green onions and the cilantro; add salt and pepper to taste.
4. Lay 2 tortillas flat on a 14-by-17-inch nonstick baking sheet (or use Release Foil); Divide half of the shrimp mixture between tortillas and spread to within 1/2 inch of edges. Sprinkle a third of the cheese over shrimp.
5. Lay another tortilla on each stack and top EQUALLY with remaining shrimp mixture and another third of cheese, cover with remaining tortillas and sprinkle with remaining cheese over the top.
6. Bake in a 400°F oven (regular or convection) until cheese is melted around edges of stacks and beginning to brown on top, 10 to 12 minutes; With a wide spatula, transfer stacks to plates; Sprinkle with reserved green onions, Serve with salsa and lime wedges, enjoy.
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