Tuesday, July 27, 2010

Shrimp Tacos with Pineapple Salsa



Finally! A Taco Tuesday that I don't have any baseball to run off to! Don't get me wrong, I love baseball. And not only because My Ballplayer is amazing at it, but because it is slow enough that I understand it! But enough of that for tonight. Tonight I am making Shrimp Tacos with Pineapple Salsa. The Shrimp is a recipe I have done before. It is so simple. Toss some garlic, olive oil and some Chipotle Adobo and grill them up! Add some Pineapple Salsa and you almost feel like you are on vacation. Almost!

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.

Shrimp Tacos with Pineapple Salsa

You actually need to make the salsa first. But it only takes a couple minutes.

Pineapple Salsa
Chop and dump the following items;
1 small red onion
1/2 of a fresh pineapple chopped into small chunks
1 jalapeno seeded and minced
handful of cilantro chopped (no stems please)

Squeeze one lime over and stir well. Its that easy! Refrigerate while you cook the shrimp.


Chipotle Shrimp
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
juice of one lime
olive oil
salt and pepper
1 pack of corn tortillas
bag of shredded cabbage (you only about a cup)

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, and the juice of one lime (same lime you zested). 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!
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 my husband from eating them all before I stuff them into tortillas.


Assemble the tacos! I place four shrimps in two warmed corn tortillas (we double the tortillas), top with Pineapple Salsa and shredded Cabbage.

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