We have multiple variations of this amazing meal that make the rounds in our menu, but as of recently Shrimp Tacos with Chipotle Sauce have been the hit. I will post the others as they make it through the menu circuit. You will be surprised how amazingly simple these are!
Here's what you'll need:
- 1 lb of peeled and deveined shrimp (ALWAYS deveined!)
- Seafood Seasoning (my favorite is the HEB brand--see below)
- 1 ripe avocado
- lime
- mayonnaise
- 1-3 garlic cloves
- 1 small can (3.5 oz is plenty) chipotles in adobo sauce
- 1 large onion
- 1-3 TBSN butter (you can sub oil if you prefer)
- Purple Cabbage
- Corn tortillas
1. Rinse cleaned shrimp and place in large bowl. Season lightly with Seafood Seasoning in bowl. Set to the side. I just discovered HEB brand Seafood Seasoning. This stuff is awesome! You literally need to add NOTHING else. It is a great blend.
2. Next start caramelizing your onions. Take your onion and slice into rings. Personally, I think using a cast iron skillet brings out the best flavor, also, butter is soooo much better than oil for this. I use 1 TBSN. Melt the butter in the skillet and then add the onions. Cook slowly over a low fire until the onions are a nice golden caramel color. The key is low and slow! You can always add a pinch of sugar toward the end if you like your onions extra sweet, but I think the natural sugars come out without it.
3. For the sauce, take 1 chipotle and chop very finely. Depending on how much spice you like, you can add more or less pepper. Add pepper to small bowl. Add a small amount of the adobo sauce from the can, do so in very small amounts, tasting frequently.
Mince 1-2 cloves of garlic into bowl. Add 1/2 cup mayo. Squeeze in lime juice to taste. I usually use the juice from a half of a lime. Stir ingredients until mixed well.
4. Now it's time to cook the shrimp. I always wait until everything is basically finished before starting the shrimp since they only take a few minutes. If you cook too early they will end up cold and rubbery. In a skillet, melt 1-2 TBSN butter over medium heat. Add shrimp, separating well so that each shrimp is touching the bottom of the skillet. Allow to cook for 2-3 minutes, just until the side is pink when flipped. I then flip them over individually allowing the opposite side to cook. It literally takes less than 5 minutes to cook them completely.
5. While Shrimp are cooking, warm tortillas over a comal or skillet. Also, slice cabbage and avocado.
6. To serve, add avocado, sliced cabbage, shrimp to tortilla. Drizzle chipotle mayo and squeeze a tad of lime juice.
As a side, I made Spanish-Rice Style Quinoa. It was pretty tasty; definitely more nutty than spanish rice, but not in a bad way. I cooked the quinoa according to the directions but added spanish rice seasoning, a few onion slices, and a tsp of tomato paste (I was out of diced or stewed tomatoes). Not too bad and SO much healthier than using rice!
Hope you enjoy!
Blessings!
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