Garlic Shrimp Tacos With Herbs Recipes

GARLIC SHRIMP TACOS (INSPIRED BY SURF TACO)

Steps:

• First, marinate the shrimp. Place peeled, cleaned, defrosted shrimp in a medium bowl and toss together with olive oil, garlic, smoked paprika, salt, and pepper. Let sit while you prepare the other elements of the tacos.
• Start the cabbage next so it has a chance to marry with the salt and lime juice before serving. Cut a small green cabbage in half from the top through the core, then cut one of the halves in half again. Remove the core from one quarter and very thinly slice the cabbage. Place in a bowl and sprinkle with salt and lime juice. Toss with your hands, rubbing a bit to help the salt and lime juice tenderize the cabbage.
• To make the cilantro sauce, mince the garlic and then use the side of a chef's knife to smash the salt and garlic together into a paste. In a small bowl stir together the mayonnaise, lime juice, garlic-salt paste, and pepper. When well combined, gently stir in the chopped cilantro.
• To make the pico de gallo, stir together the tomatoes, red onion, salt, and olive oil in a small bowl.
• Heat the tablespoon of safflower oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp in a single layer and cook until opaque, about one minute per side.
• Bring ingredients to the table and let everyone assemble their own tacos, or plate by filling each tortilla with some shrimp, cabbage, pico de gallo and a drizzle of cilantro sauce.

GARLIC SHRIMP TACOS RECIPE

Steps:

• Quarter the tomatoes.
• Peel the garlic cloves.
• Heat a large dry frying pan to medium-hot. Add the quartered tomatoes, garlic, and árbol chiles to toast.
• Toast the chiles for 30 seconds on each side and then remove from the pan.
• Toast the garlic for 2 more minutes then remove from the pan.
• Continue to toast the tomatoes until they blacken.
• Add all of the ingredients except the oil to your blender and blend for 1 minute.
• In the same frying pan that you toasted the tomatoes, garlic and chiles heat the 2 tablespoons of oil to high heat.
• Pour the blended salsa into the hot oil.
• Reduce the heat to a simmer, then cook the salsa for 10 minutes.
• Pour 2 tablespoons of apple cider vinegar into the bowl with the cabbage.
• Add 1 teaspoon of salt.
• Mix thoroughly so that all of the cabbage is coated with vinegar and salt.
• Set aside until you are ready to serve your tacos. Stir just before serving.
• If your shrimp come with the shells, remove the shells and discard.
• Devein the shrimp by making an incision lengthwise along the back of the shrimp and gently remove the black vein with the tip of a knife.
• Finely chop the garlic.
• Preheat a large frying pan to medium-hot. Add the chopped garlic and cook for 1 minute stirring 3 times so that the garlic doesn't burn.
• Add the shrimp to the pan and stir to coat the shrimp with butter.
• Cook the shrimp for about 6 minutes until just cooked through. Stir and turn the shrimp every minute. To check for doneness, cut a couple of shrimp in half. If the shrimp is a pinkish white throughout it is fully cooked. If there are still translucent spots the shrimp needs to be cooked more. Cook for 1 more minute and then check for doneness again.
• Warm the tortillas on a comal or griddle.
• On each corn tortilla, layer a bed of cabbage slaw, 3 shrimps and then a dollop of salsa on each shrimp.
• Serve 3 tacos per person.

SHRIMP IN HERBS

Steps:

• In a large nonstick skillet coated with cooking spray, cook shrimp in oil for 2 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes and seasonings. Cook 3-5 minutes longer or until shrimp turn pink. Stir in butter until melted.

GARLIC SHRIMP TACOS WITH HERBS

Steps:

• Heat dressing in large skillet on medium heat. Add shrimp, onions and cumin; cook and stir 3 to 4 min. or until onions are crisp-tender.
• Stir in tomatoes and peppers; cook and stir 3 to 4 min. or until shrimp turn pink.
• Top tortillas with shrimp mixture and cheese; fold in half.