Subj : BH&G 2600 To : All From : Dave Drum Date : Mon May 03 2021 11:54:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Cuban Shrimp Categories: Seafood, Vegetables, Fruits, Herbs, Citrus Yield: 4 Servings 3 tb Mayonnaise 1 Canned chipotle in adobo; - fine chopped 1 ts Adobo sauce 1/2 ts Fine shredded lime peel 2 ts Lime juice 1 lb (U-20) fresh shrimp; peeled, - deveined 4 Ears fresh corn; husked, - kernels cut 1 c Rinsed, drained canned black - beans 1 Firm, just-ripe banana; - peeled, chopped 1/2 c Thin sliced green onions 1/4 c Coarse chopped cilantro Salt & pepper Place an oven rack in the top one-third of the oven and Set oven @ 425ºF/218ºC. Cut four 24" x 15" sheets of parchment paper. Fold each sheet in half, forming 15" x 12" rectangles. Cut a heart shape from one of the rectangles. Use this as a guide to cut 3 more hearts from the remaining rectangles. Set hearts aside. In a large bowl whisk together the mayonnaise, chipotle, adobo sauce, lime peel, and lime juice. Add shrimp and toss to coat; set aside. In a medium bowl combine the corn, beans, banana, green onions, and cilantro. Season with salt and pepper. Working with one at a time, open up 1 parchment heart. Mound 1 cup of the corn mixture in the center of one side of the heart. Top with one-fourth of the shrimp mixture. Starting at the top of the heart, make a 1/2" folded edge, creasing crisply. Working your way around again, make overlapping 1/2" folds. Twist the tip of the heart and tuck it under the packet. Place packets on a large baking sheet (they may overlap). Bake for 10 minutes or until shrimp are opaque. Parents | January 2015 MM Format by Dave Drum - 25 January 2015 Uncle Dirty Dave's Archives MMMMM .... I'm serfectly pober...not as think as you drunk I am. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .