Make It
Step 1
Melt butter in a large skillet over medium heat. Add ½ cup onion, garlic and chile. Cook, stirring occasionally, for 3 to 5 minutes or until onion is tender. Add shrimp; cook, stirring occasionally, for 2 to 3 minutes or until shrimp turn pink.
Step 2
Stir in evaporated milk and bouillon. Cook for 2 minutes or until hot. Stir in cornstarch mixture. Cook, stirring frequently, for 2 to 3 minutes or until sauce thickens.
Step 3
Fill each tortilla with about 1/3 cup shrimp mixture. Sprinkle with parsley and 1 tablespoon chopped onion.
