Tuesday, 20 of October of 2020

WILLS WILD AND CRAZY SHRIMP TACOS – Gluten Free

WILLS WILD AND CRAZY SHRIMP TACOS

 

2 LBS COOKED OR UNCOOKED SHRIMP (CUT INTO BITESIZE tails removed) we just used frozen cooked

MARINADE and Sauce:

1 Tbsp. Ancho Chile powder

1 tsp. garlic salt

1 Tbsp. Worcestershire sauce

¾ c pineapple juice

1 tsp. whole cumin (grind yourself for more intense flavor in coffee grinder or mortar)

Juice of ½ lime

½ tsp. allspice

1 tsp. fresh ground sea salt

½ tsp. fresh ground pepper

2 squeezes of blue agave

Bring to a boil and simmer to blend spices.  Remove from heat and cool off by adding a few ice cubes.  In the meantime, wash and rub with olive oil two pasilla/poblano peppers and roast directly on your gas stove eye till charred black.  Steam skins loose in brown paper bag.  Remove skin and stems from peppers.  Add one to blender/food processor with cooled marinade.  Pulse and break up the pepper to create a marinade/paste.  Add to the shrimp and let sit for 15 minutes in the refrigerator.   Heat the shrimp in a sauté pan until pink if uncooked and about 5 min on medium until warm if cooked.  Remove shrimp and continue to reduce liquid to create your yummy sauce to drizzle on the tacos!  You may jazz it up with your favorite hot sauce in the end if you need more heat.  We use Cholula Hot Sauce – it’s the bomb!

Guacamole Spread for tacos:

3 ripe avocados pitted and set in bowl

2 ripen roma tomatoes diced (¼ set aside to add at end)

½ c sweet or red onion diced

¾ tsp. sea salt

½ tsp. ground pepper

1 jalapeno diced

Juice of 1 lime and ½ lemon squeezed over all

Mix first 5 ingredients in a large bowl and mash parts of the avocado leaving some in chunks.  Squeeze the lime juice and continue to incorporate the mix gently.  Taste test and add more salt and pepper to taste.  To prevent browning, squeeze ½ lemon (careful of seeds) over the guacamole and bury one pit in the middle of your bowl.  Sprinkle with remaining tomatoes.  Remember to roll your lemon and limes before slicing to produce the most juice from fruit.

Corn Tortillas and Poblanos for tacos:

Add about a two inch rim of canola oil to a sauté pan and heat on high. Stand back and carefully drop one corn tortilla at a time and turn to brown both sides.  Remove and blot off the excess oil and sprinkle with fresh ground sea salt.  Stack in a piece of aluminum foil to keep warm.  Continue till all cooked.  Take remaining pepper and slice into strips and sauté in the remaining oil in the pan until crispy.  Drain and garnish your tacos!  Serve with Mexican rice and refried black beans.

Build your tacos anyway you like!  We slathered a tortilla with guacamole added the shrimp and peppers and drizzled the sauce and a squeeze of lime and watched it roll down our chins.  Bon appetite!  Pictures to prove it next time….


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