Shrimp Tacos with Spicy Slaw

Ingredients

Shrimp*

1 pound shrimp peeled and deveined

1 stick butter

1/4 c Mexican seasoning Morton and Bassett®

Brine

1 quart water

1/4 cup salt

2 T brown sugar

2 t soy sauce

Slaw

2 cups purple cabbage shredded

1/2 cup carrots shredded

1/2 cup cilantro

2 T Serrano pepper minced

Salt and pepper

Dressing

1/3 cup olive oil or grape seed oil

3 T lime juice

1 garlic clove minced

2 T shallot minced

1/2 t cumin

1/8 t cayenne pepper

1/2  salt

1  t sugar

2 T mayonnaise

Crema

Mexican crema Walmart supplies it or 1/4 cup sour cream and 1/4 cup heavy cream combined.

Tortillas

8 corn or flour tortillas  warmed in tortilla warmer or wrapped in foil

2 limes quartered in small serving dish.

1/2 cup crumbled queso fresco

Avocado sliced or chopped optional

Directions

Oven 170º

Combine the dressing ingredients in a salad dressing shaker. Taste and adjust seasoning. Let it rest while preparing the shrimp.Brine the shrimp for 20-40 minutes. In a small bowl add the sour cream and heavy cream, mix and set aside. Add the slaw ingredients together in medium bowl add salad dressing and toss. Adjust seasoning. Place tortilla warmer with tortillas in oven.

Remove shrimp from brine and dry. Place Mexican seasoning in plastic bag. Add shrimp and toss to coat.Place large skillet on medium high heat with 4 T of butter and heat until frothy.   Add half the shrimp cook about 2-3 minute turn and cook about 2 minutes until done. Remove to serving dish. Repeat step with remaining shrimp.

Tacos are ready to be assembled with taco layered with slaw, shrimp, and dressed with crema. Serve with lime, avocado,  and queso fresco crumbles on the side. The side  served was Mexican black beans. Delicious  Serves 4

Alternatively you can setup a taco bar  with tacos, slaw, shrimp, crema, limes, queso fresco,Mexican rice, black beans, salsa, guacamole, chips, and

*Use jumbo(21-25) or large shrimp(26-35)

Note: I need to start taking pictures this always looks tasty.

 

Shrimp Quesadillas with Corn Salsa

Ingredients

Salsa

1/2 cup fresh sweet corn

1/2 Serrano  chili chopped fine

2 T shallot

1/2 lime juiced

1 T olive oil

Pinch of salt

Quesadillas

1/3 pound medium shrimp

1/2 cup sweet corn

1/2 Serrano chili fine chop

3 T cilantro chopped

1/8 t cumin

1 lime juiced

2 cups Queso Fresco or Mexican blend cheese shredded

Pinch of salt

2 large taco shells

Directions

Salsa

Add ear of sweet corn to boiling waster and blanch for one minute. Remove and dip in cold water. Cut corn from cob and place in small bowl. Add chili, cilantro, and shallot and combine, Add lime juice and olive oil and mix. Add salt mix and refrigerate for couple hours for flavors to meld. Serve with shrimp  quesadillas.

Quesdilla

Peel and devein shrimp then poach for 1 minute. Remove and place in iced cold water and remove to small bowl. If using fresh sweet corn, blanch it for 1 minute and dip it into cold water. Cut corn from cob and place it in shrimp bowl. Add cilantro, chili, salt, and cumin in bowl with 1 lime juiced. Let the flavors blend for 30 minutes. Drain the liquid from the shrimp mixture.

Place large skillet on medium high heat. Add 1/4 teaspoon of olive oil and spread it around with spatula. Place taco shell in pan and heat until bubbles form, turn shell and heat until bubble appear.  Add 1/2 shrimp mixture and 1/2 cheese and cook until cheese melts. Fold taco shell over mixture like an omelet. Remove from pan and cover. Cook second taco and the plate and serve the quesadillas with corn salsa.

Note: When using Queso Fresco I cover the taco with shrimp and cheese mixture with a lid because the cheese melts slower than for example a Monterey Jack Cheddar combination.

 

 

Shrimp Coconut Curry

Ingredients

Brine Solution

1/4 cup kosher salt

2 T brown sugar

1 T soy sauce

4 cups water

1 cup ice cubes

Curry

1 1/2 pound large shrimp shells removed, deveined, brined, and dried.

1 T  butter

2 T olive oil

2 gloves garlic minced

1 container Maya Kaimal Coconut Curry Simmer Sauce*

1 red pepper chopped

1 serrano chili seeded and diced

2 T olive oil

1 15 ounce can small baby corn cut into 1 inch pieces

1/2 cup of water

3 T cilantro chopped

Lime wedges

Optional

Naan bread

Directions

Brining Step

Add salt,sugar, and soy sauce to water and mix until salt and sugar dissolved.  Add shrimp and ice cubes to brine. Brine 15-20 minutes. Remove shrimp, shell, devein, and dry.

Curry

Add butter and olive oil to large skillet over medium high heat and add garlic. Cook a couple of minutes until fragrant then add shrimp. Cook a few minutes and turn over and finish cooking on other side until light pink and opaque. Remove to plate and set aside. Add olive oil to small Dutch oven or large skillet. Add Serrano chili and red pepper. Cook 4-6 minutes over medium heat. Lower heat and add curry sauce,shrimp with juices and baby corn,simmer a few minutes until shrimp is heated. If sauce becomes to thick add water and mix.  Serve over Jasmine rice or quinoa with cilantro and lime wedges.

*Maya Kaimal has refrigerated and shelf stable sauces. I use the refrigerated sauces. Our Costco carries a double package of their Vindaloo Indian Simmer Sauce and Coconut Curry Simmer Sauce in the refrigerated section.

 

 

Alaska Halibut Shrimp Curry

Ingredients

2 limes

1 pound Alaskan halibut skinned 1 1/2 inch chunks

10 ounces large uncooked shrimp deveined cut in half

1 T peanut oil

1 cup shallots chopped

2 garlic cloves minced

1 red pepper rough chopped

2 T fresh grated ginger

3 T Thai Kitchen red curry paste

1 can coconut milk

1 t Siracha sauce

1 T fish sauce nam pla or Nucor nam

Salt and pepper

1/3 cup fresh cilantro chopped

1/4 cup Thai basil chopped

Directions

Grate 2 limes for 1 1/2 t of zest. Squeeze limes to measure 2 T of juice.

Heat peanut oil in large skillet over medium high heat. Add shallots,garlic, pepper, and ginger and sauté until fragrant 3-4 minutes. Stir in curry paste, coconut milk, fish sauce, Sriricha sauce, lime zest, and lime juice stirring gently. Simmer 4-5 minutes. Add halibut and shrimp and simmer for about 6 minutes. Season to taste. Serve over quinoa or rice. Provide cilantro, Thai basil, additional hot sauce, and dried shrimp as condiments.

Shrimp Avacado Salad

Ingredients for Dressing

1/2 cup capers with liquid

1/2 cup olive oil

2 T red wine vinegar

2 boiled egg whites finely chopped

1 1/2 t Dijon Mustard

1 1/2 t parsley fine chopped

3 T roasted red peppers minced

Salt and pepper to taste

Combine ingredients and refrigerate For 24 hours

Salad

5 Roma tomatoes diced

1/2 Maui or sweet onion diced

2 avocados diced

1/3 cup Feta cheese

12 medium cooked shrimp cut in half

1 cup Hearts of Romaine shredded

Combine ingredients and toss with dressing. Serves 3 as main course

Note: I have used  half of dressing with above salad ingredients.

*Inspired by Nick’s Fishmarket