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Guts Posted April 27, 2005 11:24 PM
SHRIMP SOFT TACOS WITH CHIPOTLE-CILANTRO CREMA
(from a class taught by Phillis Carey) Serves 8.
2/3 cup Mexican (Sour) Crema
½ cup chopped red onion
1/3 cup chopped cilantro
2 tsp. minced chipotle chilies in adobo
16 oz. raw shrimp, cleaned and cut in
half lengthwise down the back
2 T. taco seasoning mix
2 T. vegetable oil
8 to 16 corn tortillas, steamed to
warm and soften
2 cups finely shredded cabbage
Lime wedges
1. In a small bowl stir together the Crema, red onion, cilantro and chipotle chilies. Set aside or refrigerate for later use. Toss shrimp with Taco seasoning and refrigerate until ready to cook.
2. Heat oil in a large skillet over medium high heat. Add shrimp and sauté until barely cooked through, about 3 minutes. Reduce heat to medium low and stir in the Crema mixture. Cook just until heated through, stirring frequently, about 2 minutes.
3. Lay hot tortillas (one if using traditional thick tortillas and two on top of each other if using the thinner grocery store variety) on serving plates or platter. Divide shrimp mixture evenly among tortillas. Top each with ¼ cup shredded cabbage. Fold over to enclose filling and anchor shut with lime wedge. Squeeze lime over taco and enjoy.
Guts/AKA/Kim
SHRIMP SOFT TACOS WITH CHIPOTLE-CILANTRO CREMA
(from a class taught by Phillis Carey) Serves 8.
2/3 cup Mexican (Sour) Crema
½ cup chopped red onion
1/3 cup chopped cilantro
2 tsp. minced chipotle chilies in adobo
16 oz. raw shrimp, cleaned and cut in
half lengthwise down the back
2 T. taco seasoning mix
2 T. vegetable oil
8 to 16 corn tortillas, steamed to
warm and soften
2 cups finely shredded cabbage
Lime wedges
1. In a small bowl stir together the Crema, red onion, cilantro and chipotle chilies. Set aside or refrigerate for later use. Toss shrimp with Taco seasoning and refrigerate until ready to cook.
2. Heat oil in a large skillet over medium high heat. Add shrimp and sauté until barely cooked through, about 3 minutes. Reduce heat to medium low and stir in the Crema mixture. Cook just until heated through, stirring frequently, about 2 minutes.
3. Lay hot tortillas (one if using traditional thick tortillas and two on top of each other if using the thinner grocery store variety) on serving plates or platter. Divide shrimp mixture evenly among tortillas. Top each with ¼ cup shredded cabbage. Fold over to enclose filling and anchor shut with lime wedge. Squeeze lime over taco and enjoy.
Guts/AKA/Kim