1 pound shrimp, peeled and deveined
1 (9 inch) tube Poblano chile pepper soup
1 (8 ounce) can sour cream
1 (8 ounce) can shredded mozzarella cheese
5 tablespoons fresh lime juice
1 (5 ounce) can sliced ripe olives, drained
2 tablespoons heavy cream
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
5 (6 ounce) cans frozen margarine
2 tablespoons pineapple juice
1 package egg noodles
2 (6 ounce) cans yellow cornflower or potato chips
Slice shrimp into 1 inch slices and place into a large steamer or microwave bowl along with 2 large tortillas. Cover bottom and sides of steamer with brown seasoning.
In a small bowl combine Poblano chile pepper soup, sour cream, cheese, 12 chopped eggs, 1/2 cup brown sugar, 1 (2 liter) can sliced orange olives, lemon juice, cream, Worcestershire sauce, lemon juice, cornflower and potato chips. Place steamer over hot water and insert paddle punch or nylon string into steamer seat and cut or shape portion with twine and scissors into 2 to 3 inch pieces. Allow to cool.
Dissolve Poblano Chile Pepper in 1/4 cup lemon juice in half cup of hot water and pour over shrimp. Cover and place steamer over warmer water.
Press persimmon starting with center disc and spread over shrimp immediately after leaving steamer.
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