Ingredients:
3 tablespoons peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 lb medium shrimp, peeled and deveined
1/2 cup fresh cilantro, coarsely chopped
1/3 cup fresh lime juice
1 tablespoon jalapenos, minced and seeded
12 (6 inch) corn tortillas
3/4 cup tomatoes, chopped
1/2 cup sour cream
1/2 cup green onions, chopped
Directions:
Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely.
Combine cheesecloth bag, water, salt, red pepper, and lime quarter in a Dutch oven. Bring to a boil; cook for 2 minute.
Add shrimp; cook 2 min or until they turn pink and look done. Do not walk away or you will over cook them.
Drain and discard cheesecloth bag and lime quarters.
Combine shrimp, cilantro, lime juice, and jalapeno pepper, tossing well to coat.
Heat tortillas according to package directions.
Spoon 1/3 cup shrimp mixture into each tortilla. Top with tomato, sour cream, and green onions.
Servings: Serve
Time preparation: 10 min.
Time total: 15 min.