Week Night Yum Yum: Shrimp Tacos with Chipotle

Tuesday, June 5, 2012

Think shrimp scampi meets tacos for this dish...

Sweet shrimp is lightly marinated in olive oil and fresh lemon juice with garlic and salt and pepper, then quickly cooked in a saute pan until tender. Condiments include some freshly chopped onion and cilantro, shredded cheese, and a spicy chipotle sauce that comes together in seconds. It's bright, it's spicy, it's healthy and delicious and perfect for a quick weeknight meal. Enjoy!

Shrimp Tacos with Chioptle
1 lb raw shrimp -- peeled, deveined, and tails removed
2 Tbsp olive oil
salt and freshly ground black pepper
juice of 1 lemon
1 large garlic clove, minced
1/2 white onion, minced
1/2 cup fresh cilantro, roughly chopped
shredded cheese (recommend: mild cheddar and monterery jack blend)
2-3 chipotle peppers in adobo
1/2 cup sour cream
3 Tbsp mayo
corn tortillas
fresh lime wedge for garnish

Wash and pat dry the shrimp, then place in a large mixing bowl or gallon size storage bag. Add the olive oil, salt and pepper, lemon juice, and garlic and mix to combine. Let marinade at least 30 minutes, preferably an hour - 2 hours.

While the shrimp marinades, make the condiments.

Combine the onion and cilantro in a bowl and set aside. Add the chipotle peppers with some adobo sauce, sour cream, and mayo in the bowl of a food processor. Pulse until combined and a sauce is formed. Pour out into a serving bowl and set aside.

To cook the shrimp, simply heat a large saute pan over medium-high heat. Add the shrimp all at once, along with the marinade, and cook until all the shrimp turn orange and are firm to the touch -- about 4 minutes.

To heat the tortillas:
place desired amount of tortillas in a kitchen towel and fold over to cover. Heat in microwave for 1 minutes. Keep in the towel until ready to serve -- this will keep them pliable and soft.

To assemble the taco, simply take a corn tortilla and fill it with some shrimp. Add a sprinkling of cheese and the onion-cilantro mixture, then top with some chipotle sauce. Add a fresh squeeze of lime juice if desired.

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