Gulf Shrimp Torta With Two Tomato Salsas

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Wisconsin Cheese


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Tomatillo Salsa:

8 tomatillos or small green tomatoes

1 jalapeño pepper, seeded

2 tablespoons onion, finely chopped

1/2 teaspoon garlic, finely chopped

3 sprigs fresh cilantro

1/8 teaspoon salt

Red Salsa:

4 Roma tomatoes

1/2 jalapeño pepper, seeded

1/4 teaspoon garlic, finely chopped

2 sprigs fresh cilantro

1/4 teaspoon cumin


1/4 cup butter

2 jalapeño peppers, seeded, finely chopped

1/4 cup onion, finely chopped

1 teaspoon fresh garlic, finely chopped

1 pound fresh raw shrimp, shelled, de-veined, rinsed, chopped 1/4 inch

2 Roma tomatoes, finely chopped

1 cup (4 ounces) Wisconsin Colby cheese, shredded


9 flour tortillas (8 inches each)

1/2 cup (2 ounces) Wisconsin Colby cheese, shredded

1/2 cup (2 ounces) Wisconsin Monterey Jack cheese, shredded

6 medium shrimp, cooked, peeled, de-veined

3/4 cup diced Roma tomato, onion and jalapeño peppers

6 sprigs cilantro

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