Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

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Ingredients
  • ~~ For the honey lime tequila shrimp tacos ~~
  • 2 pounds (454 g) raw shrimps, peeled and deveined
  • 1 teaspoon coarse sea salt
  • 2 tablespoons raw honey
  • juice of 2 limes + 1 lime
  • ½ cup tequila
  • 1 medium onion, finely minced
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground chipotle (optional)
  • 2 avocados, diced
  • ½ head of red cabbage, thinly sliced
  • ~~ For the slaw dressing ~~
  • ¼ cup (60 ml) freshly squeezed lime juice [about 2-3 limes]
  • 1 teaspoon of Dijon mustard
  • sea salt and pepper to taste
  • ½ cup light, neutral oil, such as grapeseed
  • ~~ For the chipotle crema ~~
  • 1 cup (250 ml) sour cream or créme fraîche [low fat can be used]
  • 1 to 2 pieces of chipotle chiles in adobo sauce [canned]
  • ~~ For assembly ~~
  • 12 – 15 homemade or store-bought good quality yellow or white corn tortilla
  • a handful of cilantro, finely chopped
Instructions
  1. Wash, peel, devein, and dry raw shrimps. Season with salt.
  2. In a bowl, combine honey, lime juice, tequila, onion, cumin, and chipotle powder (if using). Mix well and toss shrimps in marinade. Chill up to 30 minutes in the refrigerator.
  3. Heat grill to 400 F (205 C). Make sure to oil the grilles well. Skewer shrimps in soaked wooden sticks (this will make it easier to handle on a grill).
  4. Grill shrimps until bright or just opaque, about 2 minutes each side. Flip the shrimp skewers and cook for another 2 minutes or until they turn bright orange. Alternatively, you can also pan fry the shrimps. Set cooked shrimps aside.
  5. Dice the avocados and squeeze juice from the remaining 1 lime.
  6. Thinly slice the red cabbage using a sharp knife or a mandolin.
  7. To make the dressing for the red cabbage slaw, put the lime juice, Dijon mustard, sea salt, pepper and oil in a jar or bowl. Whisk vigourously until it emulsifies.
  8. Toss the red cabbage with the lime vinaigrette. Set aside.
  9. Meanwhile, to make the chipotle crema, place the chipotles in the bowl of the food processor and give it a good whirl until it is smooth.
  10. Stir in the sour cream or créme fraîche, mixing well until the colour is even. Transfer chipotle crema in a squeeze bottle.
  11. To assemble the tacos, heat tortilla in a dry pan, about 1 minute per side or until lightly browned or charred. Wrap tortilla in a cloth to prevent from drying out. Set aside, covered.
  12. Place some diced avocados in the middle of the tortilla, followed by the red cabbage slaw. Remove skewers from shrimps and pile on the taco.
  13. Drizzle with the chipotle crema and garnish with cilantro. Serve immediately.
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Honey Lime Tequila Shrimp Tacos with Avocado, Purple Slaw and Chipotle Crema

Shrimp Fajitas

Ingredients

1 cup plain greek yogurt

½ cup chopped cilantro

8 flour tortillas

¼ cup olive oil

1 onion, sliced

Salt and Pepper

1 can diced tomatoes

2 cloves garlic, chopped

½ tsp crushed red pepper

1 lb large shrimp, peeled, deveined and tails removed

1. In a small bowl, stir together yogurt and 2 Tablespoons chopped cilantro. Set aside.

2. Heat 2 Tablespoons olive oil in a skillet over medium-high heat. Add onions, salt and pepper and cook until browned, about 12 minutes. Increase the heat and add tomatoes. Cook until reduced, about 3 minutes. Transfer to a bowl.

3. Add the remaining olive oil, garlic and red pepper to skillet and cook 1 minute over medium high heat. Add shrimp and cook until pink and opaque, 3-5 minutes. Stir in remaining cilantro. Serve with warm tortillas, onion mixture and yogurt sauce.

Shrimp Fajitas

Shrimp Scampi with Linguini

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Ingredients

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Recipe courtesy Tyler Florence

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/shrimp-scampi-with-linguini-recipe.html?oc=linkback

Shrimp Scampi with Linguini

Grilled Jerk Shrimp and Pineapple Skewers

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Ingredients

1 pound (16-20) shrimp, peeled and deveined
½ cup jerk marinade
2 slices pineapple, cut into ½ inch pieces
Jerk Marinade:
1 + scotch bonnet pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
¾ teaspoon nutmeg
¾ teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
½ orange, juice and zest
1 lime, juice and zest

Directions

Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night, skewer the shrimp and pineapple and grill over medium-high heat until cooked, about 1-3 minutes per side. *Jerk Marinade:* Puree everything in a food processor. Scotch bonnet peppers can be a little hot so you may want to start by adding half a pepper, test the heat level and continue adding more until the marinade is as hot as you want.

Grilled Jerk Shrimp and Pineapple Skewers

Kung Pao Shrimp

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Ingredients:

2 tablespoons oil
1-inch piece ginger, peeled and thinly sliced
1/4 onion, quartered
1/2 green bell pepper, cut into pieces
10 mini dried red chilies (use half of the quantity if your dried chilies are regular or longer size)
12-15 big shrimp, shelled, peeled and deveined
1/4 cup roasted peanuts
3 stalks scallions, use the white parts only

Kung Pao Sauce:

2 tablespoons soy sauce
2 tablespoons sweet soy sauce, for example: ABC Kecap Manis
1/2 teaspoon cornstarch
4 tablespoons water
1/2 teaspoon sesame oil
3 dashes white pepper
1/2 teaspoon Chinese black vinegar, rice vinegar or Apple cider vinegar
1/2 teaspoon sugar

Method:

Mix the Kung Pao sauce ingredients and set aside.

Heat up a wok and add the cooking oil until the oil is very hot. Add the ginger and do a few quick stirs. Add the onion, green pepper, and dried red chilies. Stir-fry until you smell the spicy aromas from the dried red chilies. Add in the shrimp and roasted peanuts and keep stirring.

When the shrimp are almost cooked, add the Kung Pao sauce into the wok, keep stirring until the sauce thickens. Add the chopped scallions, do a few quick stirs, dish out and serve hot.

Kung Pao Shrimp

Shrimp and Cabbage Stir-Fry

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Ingredients

1 large egg white
1 tablespoon plus 2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon soy sauce
1 1/4 pounds medium shrimp, peeled and deveined
2 teaspoons hoisin sauce
1 1/2 teaspoons sherry vinegar or rice wine vinegar
1/2 cup low-sodium chicken broth or water
2 tablespoons vegetable oil
4 scallions, cut into 1/2-inch pieces, white and green parts separated
1 tablespoon finely grated peeled ginger
1 clove garlic, finely grated
1 pound Napa cabbage (1/2 head), cut into 1-inch pieces
Cooked white rice, for serving (optional)

Directions

Whisk the egg white, 1 tablespoon cornstarch and 1 teaspoon soy sauce in a large bowl until frothy. Add the shrimp and toss to coat. Refrigerate 10 minutes. Meanwhile, whisk the hoisin sauce, vinegar and the remaining 1 tablespoon soy sauce and 2 teaspoons cornstarch in a small bowl, then whisk in the chicken broth. Set aside.

Drain the shrimp. Heat the vegetable oil in a wok or large skillet over medium-high heat, then stir-fry the scallion whites, ginger and garlic, about 30 seconds. Add the shrimp and stir-fry until almost cooked through, about 3 minutes. Add the cabbage and stir-fry until wilted and the shrimp are just cooked through, about 2 more minutes.

Stir the hoisin sauce mixture, then add to the wok and simmer, stirring occasionally, 2 minutes. Stir in the scallion greens. Serve with rice, if desired.

Per serving: Calories 262; Fat 10 g (Saturated 1 g); Cholesterol 219 mg; Sodium 516 mg; Carbohydrate 10 g; Fiber 2 g; Protein 32 g

Recipe courtesy Food Network Magazine

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-and-cabbage-stir-fry-recipe.html?oc=linkback

Shrimp and Cabbage Stir-Fry