SHRIMP TACOS WITH JICAMA-MANGO SALSA

Posted in Pizzas & Small Dishes, Seafood by sallybr

We’ve had quite a few days with warm temperatures and that undeniable vibe of spring. This is a perfect light meal for the upcoming season. Simple, refreshing, full of flavors and textures. Make the salsa a few hours ahead if you have a chance.

SHRIMP TACOS WITH JICAMA-MANGO SALSA
(from the Bewitching Kitchen)

for the salsa:
1 mango, peeled and cut into cubes
half a jicama, peeled and cut into small dice
2 Roma tomatoes, diced
1 large jalapeños, seeded, deveined and finely minced
juice of half a lime
drizzle of olive oil
salt and pepper to taste

for the shrimp:
1 pound large shrimp, peeled and deveined
1 quart water
1/4 cup salt
1/4 cup sugar
juice of half a lime
1 tablespoon grape seed oil
2 teaspoons chipotle chili powder
1 teaspoon oregano
1/4 teaspoon ground cumin
salt and pepper to taste (go easy on salt, as the shrimp will be brined)

to serve:
tortillas, taco shells, guacamole, Cotija cheese

For mango salsa, combine mango, jicama, tomatoes, and jalapeño in a bowl. Add the lime juice, olive oil, and season to taste with salt and pepper. Refrigerate for a couple of yours if you have the time.

Prepare a mild brining solution mixing 1 quart water with 1/4 cup kosher salt and 1/4 cup sugar, plus the juice of half a lemon. Submerge the shrimp in the solution for about 20 minutes. Remove shrimp from brine, rinse briefly and dry on paper towels.

In a small bowl, mix together chipotle, oregano, cumin, salt and pepper until evenly mixed. Sprinkle over shrimp, rubbing on both sides. Heat the oil on a large nonstick skillet, when really hot add the seasoned shrimp in a single layer. Cook until shrimp are opaque and sides are browned. Cut the cooked shrimp into pieces for serving, if you like, or leave them whole.

Arrange the shrimp inside tacos or over tortillas, spoon the salsa, and if desired, add guacamole and Cotija cheese.

ENJOY!

to print the recipe, click here

Comments: This salsa is a winner. Make it, serve it with any kind of protein you like. I admit that prepping jicama is not my favorite pass time, but it was worth it. As always, most important thing is to not overcook the shrimp, but the brining step helps with the texture, and will allow a little more room for error in that step. I can hardly wait to bring this back to our table!

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21Jul2021

SMOKED SHRIMP TACOS WITH ROASTED JALAPENO SALSA

Posted in Seafood, Side dishes, Small Dishes, Smoker by sallybr

To make this simple recipe, you’ll need a smoker. If you don’t have one, use the same rub on the shrimp and grill it. I am not too wild about liquid smoke, and would rather omit that component than include it in the rub, but if you have a brand you are fond of and know how much to use, go for it. The Roasted Jalapeno Salsa was published last week on Mimi’s blog, and I made it on the same day I read it. I just knew we would love it. Beware, it is spicy!

SMOKED SHRIMP TACOS WITH ROASTED JALAPENO SALSA
(from The Bewitching Kitchen and Mimi’s blog)

for the dry rub:
1/4 cup granulated sugar
1/8 cup firmly packed brown sugar
2 tsp hot chili powder
2 tsp salt
1 teaspoon ground coriander
1 teaspoons ground black pepper
1/2 teaspoon ground ginger

1 pound jumbo shrimp, peeled, deveined, and tails removed

Heat the smoker to 200F with mesquite, oak, or pecan wood.

In a small bowl, mix together all the ingredients for the dry rub. Pour the rub over the shrimp and make sure everything is well coated. Add the shrimp to the smoker and smoke for 15 to 20 minutes. Serve with the salsa, and your favorite toppings.

ROASTED JALAPENO SALSA
(slightly modified from Chef Mimi)

6 large jalapeños
4 Roma tomatoes
2 tablespoons olive oil
1/2 teaspoon salt
1 generous bunch cilantro, chopped
Juice of 1/2 lemon
1 teaspoons honey
2 tablespoons olive oil
1/2 teaspoon salt
Pepper, to taste

Heat the oven to 400 degrees F.

Start by preparing the jalapeños. Remove the stems, then slice them vertically around the core of seeds. Discard the seeds and stems. Roughly chop the jalapeño slices and place them in a medium-sized bowl. Chop the tomatoes into quarters and remove the seeds, then place them in with the jalapeños. Toss the mixture with the oil and salt, then place it in a baking/roasting dish. Roast until vegetables are caramelized, about 30 minutes.Place the roasted jalapeno-tomato mixture with the cilantro and other ingredients in a food processor and pulse, until the desired texture.

ENJOY!

to print the recipes, click here

Comments: I made the salsa around lunch time, kept it in the fridge and brought to room temperature as I prepared the shrimp. Everything was ready then in less than 30 minutes, perfect weeknight meal. The shrimp turned out juicy and tender, with a nice flavor from the dry rub. And the roasted jalapeno salsa went perfectly with it. But if you are not into spicy food, this is definitely not for you. My Dad, the pepper-addict, would be proud of me! The shrimp is actually quite mildly flavored, so consider just serving it with a store-bough mild salsa if you prefer.

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20Jul2013

CLASSIC SHRIMP GOBERNADOR TACOS

Posted in Seafood by sallybr

Another great recipe coming straight from the adorable Marcela Valladolid, these tacos can be prepared very quickly. Plus, if you make the shrimp filling the day before, the meal will be ready in less than 15 minutes. I tried hard to find the specific origin for Gobernador Tacos, no luck. Then, a dear friend sent me a link with the whole story behind it. (Thank you, Dr. G!). These tacos are very popular in Baja California. I can guarantee they will be equally popular in your home! 😉

CLASSIC SHRIMP GOBERNADOR TACOS
(adapted from Marcela Valladolid)

1 tablespoon olive oil
1 small shallot, minced
2 tomatoes, seeded. chopped
1 red bell pepper, stemmed, seeded, and diced
1 pound shrimp, peeled and deveined, chopped
1 cup canned tomato puree
1 teaspoon Mexican oregano
1 bay leaf
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup shredded Oaxaca or mozzarella cheese
Lime wedges and hot sauce for serving

In a large heavy saucepan, heat the olive oil over medium-high heat. Add the minced shallot and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for a couple of minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for another couple of minutes, remove the pan from the heat and reserve. Adjust seasoning with salt and pepper. Remove and discard the bay leaf.
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Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges and hot sauce on the side.
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ENJOY!

to print the recipe, click here

The shrimp sauce, so tasty as the taco filling, is equally wonderful as a main dish. Just add a little white rice and some guacamole to complete the meal…

Deliciously messy to eat, this is a great recipe for a warm summer night! One extra tip: do not cut the shrimp too small, keep the pieces in large chunks. If you want to splurge, chunks of lobster tails in these tacos will be absolutely awesome! Expensive, yes, but awesome! 😉

If you like Mexican food, tune into Mexican Made Easy, it’s always fun to watch Marcela preparing classic dishes, often with a healthier approach. Not much else appeals to me in the FoodTV these days, and that’s a little sad.

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