Green Lime Style Shrimps
Ingredients:

6 giant shrimps/Prawns
1 lime in slices
30 grm of butter
2 tabespoons of cambray onion chopped into small pieces
1/3 cup of sour cream
1/2 teaspoon salt
Pepper to taste

Clean the shrimps, put them in the butter with the onion, salt and pepper.

Add the lime slices, fry for a few minutes and take them off the flame. Add the sour cream and serve.

Cream Of Poblano Soup
Ingredients:

2tbsp butter
1tbsp fresh chopped garlic
1 cup chopped red onions
1 cup chopped Poblano peppers (seeded)
1 cup chopped carrots
¼ cup chicken stock
1tbsp black pepper
½ tbsp cumin
½ bunch cilantro, chopped
1 cup roasted corn
½ gallon water
½ lb butter (1 stick)
¾ cup flour
5 cups heavy whipping cream

In a large 6 qt pan, sauté the first 10 ingredients for 5 minutes. Add ½ gallon of water and warm to a simmer.

In a small pan, place 1/2lb butter and ¾ cup flour, wisk together to make a roux. Cook slowly until think and bubbly. Slowly, add roux to simmering mixture. Slowly (using your whisk), add the 5 cups of heavy whipping cream. Simmer another 15 minutes.

Tamale Pie
Ingredients:

1lb ground beef
1/2 tbsp olive oil
1/2 tbsp butter
2 onions, chopped
1 garlic clove, chopped
1 whole pimento, chopped
1/2 green pepper, chopped
2- 8oz cans tomato sauce
1/4 cup water
1 tbsp Chilli powder
Dash of hot sauce
1 tbsp. flour
2 tbsp. cold water
2 cups Monterrey Jack grated cheese
2 cups corn chips, crushed

Brown hamburger in oil and butter. Add chopped onions, garlic, pimento and green pepper and cook for 5 minutes. Add tomato sauce, water and chilli powder and hot sauce. Make a paste with flour and water. Slowly pour and stir into meat sauce. Simmer for 20 minutes.

Layer in casserole: 1/2 meat sauce, 1 cup cheese and 1 cup crushed corn chips. Repeat layer, making 2 layers in all.

Bake at 350 degrees for 20 - 25 minutes.


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