1 cup of diced leeks
1 1/2 cup of heavy cream
Salt & pepper to taste
1 tsp. olive oil
12 Shrimp, peeled and devained
2 chipotle chiles in adobo
4 8" flour tortillas
Fill a sauce pan halfway with water and bring to a boil on high heat. Add leeks and cook for 1 minute. Immediately drain and rinse with cold water. Wipe pan dry and return leeks to pan. Add cream, Coach Farm® Aged Goat Cheese Stick, salt and pepper. Place pan over medium heat and cook, stirring until the cheese is melted and the sauce is somewhat thickened, about 10 minutes. Set aside.
In a skillet heat the olive oil over medium heat. When hot, ad the shrimp and saute until they just turn pink, 1 - 2 mins. When cool enough to handle, slice the shrimp lengthwise along backs so there are now 24 pieces of shrimp. For the chipotle cream: In a mini food processor, finely chop the chillies, strain into a small sauce pan. Should yield 1 tbsp. of puree. Add the cream to the pan and heat over medium, whisking until the mixture is smooth and heated through. To assemble: Preheat oven to 350 degrees. Divide the cheese-leek mixture evenly among 4 tortillas, placing the mixture along the length of the center of the tortillas. Place 4 shrimp on top and roll into a cylinder. Place in an 8x8" oven-proof dish and pour the chipotle cream over all. Cover with foil. Heat in oven until warmed through, approx 10-15 mins.
Serves 4
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