Tequila Lime Shrimp Tacos

Shrimp marinated in tequila and lime juice atop a lightly grilled corn tortilla with toppings of your choice.

We all know that I prefer taco salad.  However sometimes I just want tacos.  Growing up I would always eat hard shell tacos but through out the years (probably from my time in Houston, TX) I became a fan of soft corn tortillas.  I don't care much for flour tortillas unless it's for quesadillas or burritos but tacos are my favorite (next to taco salad).

One thing I hate about the way many people make tacos is that they just microwave the corn tortillas to heat them.  Then when you fill them and try to eat them the tortilla tears and falls apart.  I think this is a big reason many people make soft tacos with flour tortillas.  My trick to fix this problem is a little more time consuming but makes a great tasting taco that holds together.  I lightly grill each tortilla on both sides.  To do this I either put them, one at a time, in a hot skillet or directly on the coils of an electric stove burner.  Then I heat each side, just using a fork to flip, until the tortilla bubbles slightly and has dark spots.  I hold the grilled tortillas stacked on a plate and covered with a towel until ready to serve.  I know that many people don't want to do this extra step but it really makes the difference the tortilla won't tear and it gives it a little more texture.  You may be able to grill more at once if you have a big grill pan or maybe even outside on the grill, though I haven't tried it.

Tequila Lime Shrimp Tacos

Ingredients:

1/2 lb shrimp, peeled and deveined
1/4 cup tequilla
1/4 cup fresh lime juice
zest from 1 lime
1 shallot, minced
1 clove garlic, minced
Habanero flakes or hot sauce, to taste
toppings of your choice
*Avocado lime dressing

*Avocado Lime Dressing: In a blender puree 1/2 of an avocado, 1/2 cup cilantro, 1 shallot, 1 clove of garlic and the juice from 2 limes until smooth. Add enough water or milk to thin it to the desired consistency.

Mix together tequila, lime, shallot, garlic, and habanero flakes.  Pour the marinade mixture over shrimp in a zipper bag and refrigerate for 1 hour.

Dump the shrimp and marinade into a hot frying pan and cook at medium high heat until the shrimp are pink and the marinade reduces by half. If the shrimp is cooked before the marinade reduces pull the shrimp out of the pan and set aside until the marinade reduces then turn off the heat and toss the shrimp back in the thickened marinade.

Place the shrimp on grilled corn tortillas with toppings of your choice I used lettuce, sauteed peppers and onions, and cilantro.  Drizzle some avocado lime dressing on top and serve.

Makes about 6 tacos.

Enjoy.

Linked to:  Best of the Weekend, Show Stopper, Share it Sunday, Saturday Night Fever, See Ya In the Gumbo, Much Ado, Merry Monday,Two Cup, LouLou Girls, Tasty Tuesday, Teach Me Tuesday, Brag About It, Whimsy Wednesday, Wednesday Roundup, Full Plate, Eat Create Party, Freedom Friday, Pretty Pintastic, Food on Friday

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Shrimp Scampi

Shrimp and pasta tossed in a garlic and white wine sauce.

Shrimp are a good protein source and they are low in fat.  All in all shrimp are a healthy choice (if you're not allergic).  I cook shrimp pretty often as they are easy to find and relatively inexpensive in Chinatown.  Garlic is a favorite flavor to pair with shrimp, I make Garlic Shrimp Stir Fry frequently, but this time  I had some fettuccine in the house so I went with shrimp scampi.  This pasta would be great even with out the shrimp as the butter, olive oil, garlic, shallots, wine, and lemon juice make a wonderful sauce on their own.  This recipe is simple and quick to prepare (if the shrimp are peeled ahead of time) and tastes better than anything I've had at a restaurant.

Shrimp Scampi

Ingredients:


1/4 cup minced garlic
1/4 cup minced shallots
2 Tbsp butter
2 Tbsp olive oil
1 pound shrimp
1 cup white wine
1/2 package fettuccine
1 lemon, juice
1/2 cup chopped parsley
salt to taste

In a large pot of salted, boiling water, cook pasta.  It should take about 10 minutes.

Meanwhile in a large skillet, melt butter and mix in olive oil.  Then add the garlic and shallots and saute over medium heat for about 1 minute until soft and fragrant (I added a little salt with the garlic and shallots).

Add the shrimp and stir quickly (no more than a minute, the shrimp will not be fully cooked, I added salt with the shrimp) to coat with the oil and garlic then add the wine (I used pinot grigio) and lower heat to a simmer.

Allow shrimp to simmer in the wine sauce for a few minutes, until fully cooked and the wine has reduced by at least half.

By now the pasta should be done, drain it and add it to the skillet and toss with shrimp until coated with the sauce.  Turn off the heat, add lemon juice and parsley, stir to combine and serve.


Makes 2-3 servings.  Serve topped with Parmesan and fresh cracked pepper.  Enjoy.

Linked to:  Tasty Tues, Food on Friday


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Garlic Shrimp Stir Fry

A healthy stir fry made with shrimp, vegetables, and lots of garlic.

I have been waiting to post this recipe.  It is one of my quick standby recipes that I have made many times and know it is delicious.  Once every thing is ready it cooks up in minutes and the only time consuming part is peeling the shrimp.  This can be made easier if you buy pre-shelled shrimp or shell the shrimp the night before and let them sit in the marinade overnight.

I have found it is easier to shell and de-vein shrimp using kitchen shears.  I take the headless shrimp and stick my shears into the center of the head side and cut a line down the middle of the back (where the vein is), then I can pull the vein out and peel the shrimp easily.  This is also a great method if you want to leave the shell on but remove the vein.

One thing I will add to my marinade in the future is about 1 tablespoon of oil.  I watched an episode of America's Test Kitchen and learned that garlic flavors are oil soluble so to bring out more flavor from the garlic in a marinade add some oil. (I tried this and it works-4/7/14)

(Updated with new pictures 4/7/14)

Garlic Shrimp Stir Fry

Ingredients:
recipe from about.com Thai food

1 lb shrimp, peeled and deveined
1 head broccoli, cut into bite sized pieces
1 red onion, chopped
1 carrot, julliened
1/4 lb shredded bamboo shoots (about 1/2 cup


Marinade:

2 Tbsp fish sauce
2 Tbsp soy sauce
2-4 Tbsp oyster sauce
4 Tbsp fresh lime juice (about 2 lime)
2 Tbsp brown sugar
2 red chillies, minced (more or less depending on your tastes)
1 head of garlic, minced
1 Tbsp dried shrimp, optional (I just added them because I have them and I could)
1 Tbsp canola oil and I added a splash of hot chili oil

Mix the marinade ingredients and pour over the shrimp in a resealable bag. Mix the shrimp and marinade well, then, refrigerate for at least 1 hour. Meanwhile, prepare the other ingredients (the vegetables I used are just what I like and can get easily feel free to use anything you like or have on hand).

When ready, heat a large fry pan or wok over medium heat. When pan is hot, add vegetable oil (about 1 Tbsp) then the broccoli, onions, and carrot. Stirfry until vegetables are slightly tender (if the pan is hot enough this should only take a few minutes or less).  Next, mix in the bamboo shoots and finally the shrimp and their marinade sauce. Mix around until shrimp are pink and cooked. You may want to add up to 1/2 cup of water depending on how dry it looks and how much sauce you like. Once shrimp are cooked (should be very quick, just a few minutes), remove from heat. Serve over rice and garnish with cilantro or green onions. You may also serve with lime wedges, fresh jalapeno, and some Thai basil if you like.

Serves 4.

Enjoy.

Linked to:  Much Ado About Monday. Two Cup Tuesday, Tasty Tuesday, Brag About It, Whimsy Wednesday, Lou Lou Girls, Eat Create Party, Freedom Friday, Best of the Weekend, Show Stopper, Saturday Night Fever, See Ya in the Gumbo, Food on Fri


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