Recipe by Barb G.
These stacks use shrimp, and flour tortillas. The recipe comes from Sunset.com.
Top Review by ~Nimz~
Barb this was absolutely wonderful. I cut my very large shrimp into bite size pieces, so they cooked faster than they should have. I had to remove them from the lime juice so that they would not over-cook,and then let the juice evaporate some, then added the shrimp pieces back. Don't think it altered the taste at all. The only ingredient I added was some crushed red pepper flakes to spice it up a little more. I served it with salsa and some left over gucomole dip I had made for Pick-your-chef game. We will be making this often. Thanks for another wonderful recipe.
- 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
- lime wedge
Directions See How It's Made
- 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.
- 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.
- Stir all but 2 tablespoons of the green onions and the cilantro; add salt and pepper to taste.
- 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.
- 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.
- 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.