Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Sesame oil
10 To 12 medium shrimp, peeled,
Deveined and sliced
Laterally in half
1 tb Chopped garlic
1 Fresh jalepeno, seeds and
Membranes removed, diced
Small
Juice of one lime
1 tb Soy sauce
1 pk 6-inch flour tortillas
2 c Fresh spinach, chiffonade
1 c Black eyed peas, canned or
Frozen can be used, cooked
Until warm
And tender
1 c Sliced scallions
2 Tomatoes rough small chop
1/8 c Fine chiffonade cilantro for
Garnish
1 1/2 c Shredded mozzarella or
Monterey Jack cheese

In a large saute pan, heat sesame oil over high heat and add shrimp
when it quivers. Toss for approximately 1 minute, then add garlic,
jalapenos, lime juice and soy sauce. Cook just until shrimp are
slightly firm, a total of 3 to 4 minutes. Remove with slotted spoon
and place in a bowl.

Heat a medium saute pan over high heat and add tortillas. Do not add
any oil. Cook for approximately 5 seconds on both sides. Repeat with
the number of tortillas desired for guests.

Lay out tortillas for assembly on a sheet tray. Begin with spinach to
establish a layer between shrimp mixture as it is moist. Next apply
black eyed peas, scallions, tomatoes, cilantro and top with cheese.
Flash under broiler until cheese is melted. Remove from broiler, fold
in half, cut into wedge pieces and arrange on plate. Top with
chipotle sauce and scallions.

CHEF DU JOUR DEB STANTON SHOW #DJ9408

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