Tuesday, June 15, 2010
It's that time of the week! Taco Tuesday!! Tell me you get excited! Taco Tuesday is a reason to get excited! Today we are having a taco that I just cant get enough of. Shrimp Tacos define summer for me. Odd since you can make them just as easily in the winter. Living on the West Coast we are able to get good quality seafood or shellfish year round.
Shrimp Tacos remind me of the summer I went to Huntington Beach to stay with my very older sister. She took me down to San Diego. I am in total love with San Diego. Anyways she took me to this little fish dive on the beach front. She made me eat these Shrimp Tacos. I remember being so mad at the idea. "Shrimp belongs in heavy breading and not in a Tortilla." I fought her long and hard. I lost and was forced to eat them, but OOH they were good. Not that I admitted that to her! The shrimp was a little spicy and there was this sauce on them that was almost like a thin sour cream but it cooled off the spicy shrimp.
I am taking a chance making these for the family. The Ballplayer has firm views on shrimp and he still thinks they should be covered in a breading. Thankfully the rest of my family LOVES Shrimp. We eat a ton in the summer (again, why the summer when you can get it in the winter too?) in every form. It is so easy and quick to cook up and goes great on noodles, rice , vegetable, the options are endless. You dont have to make these Shrimp into tacos. They would be bomb on a salad! Or as an appetizer!
Chipotle Shrimp Tacos With Creamy Lime Sauce
1 bag of uncooked frozen shrimp (get the biggest the store has)
2 TB chipotle adobo sauce ( that's the tomato sauce the chipotle peppers are packed in)
1 clove of garlic minced
1 tsp cumin
juice of one lime
zest of one lime
salt and pepper
1 pack of corn tortillas
Preheat the oven to 300 degrees. Dump the tortillas into a pyrex dish that has a lid. Plop into the oven. They will be perfectly warm when the foods done. You could use a tortilla warmer or warm them on the stove top but this works great for me.
Here's the tip on frozen shrimp. Leave them frozen. Dump into a colander and run some COLD water over. They will defrost in a minute. Drain off really good. I actually line my bowl with a couple paper towels and dump the shrimp onto it. Let sit a minute and then pull the paper towel out from under it.
Dump onto the raw shrimp the 2 TB chipotle adobo sauce ( that's the tomato sauce the chipotle peppers are packed in), 1 clove of garlic minced, 1 tsp cumin, zest of one lime and the juice of one lime (same lime you zested). My limes are a little lacking in the juice area so I am using one more. Drizzle a little olive oil and some salt and pepper.
Mix well and let sit for 10 minutes.
While the shrimp are marinading, place the grill pan on the stove and turn on to high. Let it get smoking hot!
Make the Sauce
1/2 cup mayo
1/2 cup sour cream
handful of cilantro (no stems please) chopped
zest of one lime
juice of one lime
2 green onions sliced extra thin
1/4 tsp cayenne pepper (just do it! It wont be spicy!)
Mix all well. Pop into the fridge while you work on the shrimp.
Spray the grill pan with some cooking spray. Place the shrimp in a even layer on the grill pan. By the time you get each on onto the pan it will be time to flip. I am stickler on this! Do not over cook the shrimp. They cook literally a minute on each side! You want them juicy and cooked perfectly! Dump onto a plate and cover loosely with foil. (just to keep them warm) This also keeps the two teenage girls from picking at them.
Your tortillas will be perfectly warm.
Place four shrimps into each tortilla. We like to double the tortillas up. Cover with shredded cabbage, avocado and sauce.
I promise your family will be begging for you to make these every Tuesday!
at 8:00 AM