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Ingredients

How to make it

  • Deep fry the corn tortilla quarters in 350 degrees until crisp. Be careful to leave in triagle form.
  • Peel and devein your shrimp
  • wrap each half strip of bacon around each shrimp and put in refrigerator.
  • Cut up your tomatoes, without the seeds, into a fine dice
  • cut up your onions into a fine dice and add to the tomatoes
  • Add the balsamic vinegar to the tomato/onions and mix.
  • Throw into the refrigerator
  • Dab each bell pepper with oil and rub your hands around it making sure there is oil on every part of the pepper, but not too much
  • Turn on your stovetop burners and throw your bell peppers directly on the flame.
  • (If you have an electric stove top put the peppers on a cookie sheet at a high temperature into the oven to reach same effect)
  • Turn the peppers until black has almost completely engulfed the skin.
  • Throw the peppers into a tupperware and cover for a half hour. (The steam created will help loosen the skin)
  • Scrape off the skin with your hands (DO NOT RUN UNDER WATER)
  • Put the roasted peppers into a blender with the garlic and the sour cream.
  • Blend until smooth.
  • Sautee your bacon wrapped shrimp until crispy on each side
  • Put the shrimp on the tortilla triangle, add some of the balsamic tomato, then top with the roasted red pepper sauce.
  • Enjoy!

People Who Like This Dish 1
Reviews & Comments 2

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    " It was excellent "
    brianna ate it and said...
    These look & sound incredible. You have my 5 forks & I just had to flag them as beautiful
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    " It was excellent "
    madmommy ate it and said...
    mmmmm sounds like this labor of love is sooo worth it! pretty presentation too! ^5
    Was this review helpful? Yes Flag

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