4 oz. Rock Shrimp (thawed and rinsed)
4 tbsp Butter
1/2 cup White Cooking Wine
2 tbsp Sweet Pickled Chili Sauce “mae ploy”
1/2 cup Fresh Pico De Gallo
1/2 Queso Fresco Cheese (crumbled)
Salt and Pepper
Fresh Cilantro (for garnish)
2 each 6″ Flour Tortilla (fried crisp)
Heat butter in saute pan. Add shrimp and chili sauce and cook until shrimp is about 50% cooked. Add wine and continue cooking until mixture is uniform and lightly thickened. Salt and pepper to taste.
Add 1/2 cheese and continue until shrimp are fully cooked.
Place 1 tortilla on plate and cover with half of shrimp mixture. Place 2nd tortilla on top and cover with remaining shrimp mixture, pico de gallo, remaining cheese and fresh cilantro. Serve immediately.