Tag: seafood
Shrimp Tacos with Arbol Chile Salsa
Shrimp Tacos with Arbol Chile Salsa
These shrimp tacos will be your new favorite way to make tacos; especially considering they take less than 10 minutes to make. The shrimp are briefly marinated in garlic and lime, then quickly sautéed. They are then topped on corn tortillas cooking on the griddle with cabbage, radishes, cilantro, and arbol chilies salsa. I like to use 26/30 ct peeled and deveined shrimp. They are the perfect size for corn tortillas. If cooked for no more than 2 minutes a side, they turn out moist and succulent. I also prefer to use shredded cabbage as opposed to lettuce. Cabbage adds a nice crunch to the tacos without turning soggy.
Equipment
- food processor
Ingredients
- 1 lb 26/30 ct shrimp peeled and deveined
- 3 garlic cloves minced
- 2 tbsp vegetable oil
- 1/2 lime juiced
- 1/2 tsp salt
- corn tortillas
Arbol Chile Salsa
- 2 tomatoes
- 20 dried arbol chilies
- 4 garlic cloves
- 2 tbsp vinegar
- 1/4 tsp salt
Taco Toppings
- green cabbage shredded
- radishes thinly sliced
- cilantro chopped
- lime wedges
Instructions
Arbol Chilies Salsa
- Place the tomatoes and arbol chilies in a small pot of water. Bring to a boil and simmer for 15 minutes.
- Place in a food processor with the garlic cloves and 1/4 cup of the boiling liquid.
- Purée until smooth. Stir in the vinegar and salt. Place in the refrigerator until ready to use.
Shrimp Tacos
- Marinate the shrimp with the garlic, lime juice, oil, and salt for 15 minutes.
- Heat up a large nonstick skillet over medium high heat. Add in the shrimp in a single layer.
- Cook for 90 seconds-2 minutes a side. Remove from the pan.
- Add the tortillas to the pan. Cook for 1 minute. Flip.
- Add some shredded cabbage and 4 shrimp to each tortilla. Cook for 3 minutes. Remove from the pan.
Shrimp and Chili Paste Stir Fry
Shrimp and Chili Paste Stir Fry
It’s getting to be that time of the year where I have an excessive amount of basil in my garden and it needs to be used up sooner than later. Here is the perfect recipe to use that basil. This shrimp and chili paste stir fry is unbelievably flavorful and ready in 10 minutes with prep work and cooking time.
Ingredients
- 2 tbsp vegetable oil
- 4 garlic cloves minced
- 3 red bird’s eye chilies finely minced
- 1 lb 16/20 ct shrimp peeled and deveined; tails removed
- 1 1/2 cups asparagus cut into 2” pieces
- 1/2 medium white onion thinly sliced
- 1 tsp sugar
- 1 1/2 cups Thai basil
Sauce
- 2 tbsp thai chili paste
- 2 tbsp chicken stock
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 2 tsp fish sauce
Instructions
- Mix together the sauce ingredients. Set aside.
- Heat up cooking oil in a sauté pan or wok over medium high heat. Sauté the garlic and chilies for 1 minute.
- Add in the shrimp in a single layer on top of the garlic and chilies.
- Pour in the sauce. Add in the asparagus, onion, and sugar. Stir fry for 3 minutes.
- Turn off the heat and stir in the Thai basil.
Coctel de Camerones
Coctel de Camerones
Shrimp cocktail is popular all over Mexico. What is different about Mexican cocktail sauce is that it doesn’t have horseradish in it. It gets it’s bite and flavor from hot sauce and limes, plus the shrimp stock you create when you boil the shrimp. The shrimp get drenched in the sauce and topped with red onion, avocado, and cilantro. Serve the shrimp cocktail with tortilla chips or saltine crackers and lime wedges.
Ingredients
- 4 cups water
- 2 tsp salt
- 1/4 onion
- 4 garlic cloves minced
- 1 bay leaf
- 1 tsp thyme
- 1 lb 16/20 ct. shrimp peeled and deveined; tails removed except for 4
Cocktail Sauce
- 1 cup ketchup
- 1 tbsp hot sauce
- 3 tbsp lime juice
- 3/4 cup reserved shrimp stock
- salt and pepper to taste
Toppings and Accoutrements
- red onion finely chopped
- avocado diced
- cilantro chopped
- lime wedges
- tortillas chips
Instructions
- Bring the salted water to a boil with the onion, garlic, bay leaf, and thyme. Drop in the shrimp and boil for 2 minutes. Cool the shrimp completely in ice water. Save the shrimp stock.
- Mix together the cocktail sauce ingredients.
- Place the tailless shrimp in the bottom of a wide wine glass or bowl.
