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My mother almost always orders the stuffed shrimp. No matter the occasion nor the restaurant, her routine when visiting our beach cabin on the southeast Texas coast has been predictable for as many years as I can remember.
(Makes 12 enchiladas)
24 medium to large fresh shrimp, peeled and deveined
12 corn tortillas
1 cup chicken stock
For the stock
1 clove of garlic (peeled and chopped fine)
1 pound canned green chile strips
Juice squeezed from half a lemon
1⁄3 pound butter
Cut the vegetables in half and then in quarters.
Tracing the ancient roads established by the Comanche tribe led travelers to this West Texas town and its namesake spring.
If you’re looking for a holiday gift for the foodie in your family or friend group, it’s hard to go wrong with the gift of new recipes.