Thursday, November 25, 2010

Grilled Shrimp Tacos

This was my Thanksgiving lunch. A little unorthodox I know, but who cares! It was definitely easy (the hardest part was skewering the shrimp), and as long as you like shrimp and you like tacos I would definitely recommend it!  The one tip in the recipe was to skewer the shrimp twice-once through the tail and fold them over and skewer the head-then you can lay them flat on the grill and they won't spin when you turn the skewer.  I really liked the green salsa I got that was recommended with this recipe. I normally don't put any kind of sauce on my tacos, but this was really good! I would suggest at least trying it!


Grilled Shrimp Tacos from Real Simple's Meals Made Easy

Grilled Shrimp Tacos
Serves 4
Total Time: 30 minutes
  • 1/2 cup sour cream
  • 3 tablespoons mayonnaise
  • 3 tablespoons milk
  • 1/2 teaspoon ground cumin
  • 3 tablespoons unsalted butter, melted
  • 2 cloves garlic, finely chopped
  • 1 1/2 pounds large shrimp, peeled and devined
  • 4 limes, quartered
  • 1/2 teaspoon kosher salt
  • 6 8-inch corn tortillas
  • 3 cups shredded green cabbage
  • 1 14-16-ounce jar green (tomatillo) salsa
  • Wooden skewers, soaked in water for at least 30 minutes
In a small bowl, whisk the sour cream, mayonnaise, milk and cumin; set aside. In a separate bowl, combine the butter and garlic. Heat a grill or broiler. Rinse the shrimp and pat them dry with paper towels. Place the shrimp and lim wedges on the skewers. Brush the shrimp with garlic butter. Grill or broil until the shrimp are cooked through and the limes are browned, about 3 minutes per side. Season the shrimp with the salt. Transfer to a plate. Grill or broil the tortillas until warmed, about 30 seconds per side. Place them between clean towels to keep warm. To serve, remove the shrimp from the skewers, divide them evenly among the tortillas, and top each with the cabbage, sour cream mixture, and salsa. Serve the lime wedges on the side.
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