Total Time
40mins
Prep 20 mins
Cook 20 mins

These stacks use shrimp, and flour tortillas. The recipe comes from Sunset.com.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

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.

~Nimz~ November 17, 2004

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