Shrimp Tacos Cooks Country Methodology Recipes
QUICK SHRIMP TACOS! (FAST & EASY DINNER)
These easy shrimp tacos are a fast dinner recipe for weeknights or entertaining. They taste stunning drizzled in a creamy cilantro sauce!
Provided by Sonja
Categories Main Dish
Time 20m
Number Of Ingredients 12
Steps:
- Make the Creamy Shrimp Taco Sauce.
- Thinly slice the green cabbage. Thinly slice the red onion and place it in a bowl with cold water (this removes a bit of the strong onion flavor); drain before serving.
- Mince the garlic. Pat the shrimp dry. In a medium bowl, mix the shrimp with the Old Bay seasoning, cumin, salt, and garlic.
- In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Spritz with juice of the two lime wedges.
- If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)
- To serve, place the cabbage and red onion in a tortilla, then top with shrimp. Squeeze with the juice of 2 lime wedges, then top with the taco sauce. Serve immediately.
Nutrition Facts : ServingSize 1 taco, Calories 193 calories, Sugar 1.9 g, Sodium 596.5 mg, Fat 8.2 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 16 g, Fiber 1.2 g, Protein 14.3 g, Cholesterol 101.3 mg
SHRIMP TACOS - COOK'S COUNTRY METHODOLOGY
Cook's Country's method is to brush with oil the corn tortillas then top with shredded Monterey Jack cheese and shrimp filling. Then bake in a 450-degree oven until the cheese melts and becomes gooey. Next is to add the garnishes, fold the tortillas in half and serve as tacos to create the best of both worlds.
Provided by gailanng
Categories Tex Mex
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Adjust oven rack to lowest position and heat oven to 450 degrees. Combine tomatoes, onion, jalapeno, ketchup, lime juice, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in medium bowl; set aside. Cut shrimp into 1/2-inch pieces.
- Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until shimmering. Add tomato mixture and cook until liquid is slightly thickened and tomatoes begin to break down, 5 to 7 minutes. Reduce heat to medium, stir in shrimp and cook until shrimp are just opaque, about 2 minutes.
- Brush 2 rimmed baking sheets (line with foil for easier clean-up) with 2 tablespoons oil (1 tablespoon per sheet). Arrange tortillas in single layer on prepared sheets (6 tortillas per sheet). Brush tops of tortillas with remaining 2 tablespoons oil. Divide Monterey Jack evenly among tortillas, then top with shrimp mixture. Bake, 1 sheet at a time, until cheese melts and edges of tortillas just begin to brown and crisp, 7 to 9 minutes.
- Garnish with your choice of suggested toppings: lettuce, avocado, cilantro, pico, salsa, red onion and/or hot sauce, then fold tacos in half. Transfer tacos to platter. Serve, passing lime wedges separately.
Nutrition Facts : Calories 643.5, Fat 38.6, SaturatedFat 14.2, Cholesterol 196.8, Sodium 1086.5, Carbohydrate 40.9, Fiber 5.9, Sugar 5.2, Protein 35.4
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