Preparation:
Remove stems from Bell peppers. Split peppers in half, lengthwise
and lightly oil the skin. In an oven-proof pan, arrange peppers
(skin-side up), tomatoes, tomatillos, garlic, onion and Jalapenos.
Broil under high heat 10 to 15 minutes, or until skins of the peppers
are charred and the tomatoes and tomatillos are blistered and soft.
Allow vegetables to cool.
Peel skin from peppers. In a food processor, combine broiled
vegetables (including any liquid from the pan) with cilantro, tomato
juice, salt, maple syrup and lime juice; blend to get a coarse
puree.
Just before serving, add avocado and shrimp and mix well. Serve with
warm fried tortilla chips. |
