Ingredients
- 9 wheat flour tortillas (whole)
- 4 green onions
- 2 jalapeno peppers
- 2 garlic (cloves)
- 1 1/2 c water
- 1/2 lb unpeeled size (fresh)
- 2 tb cilantro (chopped fresh)
- 2 ts lemon juice
- 1 ts chili powder
- 1 ts cumin (ground)
- 1 package cream cheese
(6-inch each) Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Chill. Peel and devein shrimp. Combine shrimp and lemon juice; cover and chill 30 minutes. Position knife blade in food processor bowl; add chilled shrimp mixture, cream cheese, and next 7 ingredients. Process 1 minute or until smooth, scraping down sides occasionally. Place tortillas on baking sheets; spread about 1/4 cup shrimp mixture on each tortilla. Bake at 350 degrees for 8 to 10 minutes or until edges begin to brown. Cut each into 8 wedges. Garnish with whole shrimp, or fresh cilantro sprigs, if desired.