Clay's Kitchen : Shrimp Recipes

Shrimp Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Shrimp Tacos

Servings: 4, 3 tacos each

Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.

3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
½ cup coarsely chopped fresh cilantro
¼ cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 6 inch corn tortillas
¾ cup chopped peeled tomato
½ cup reduced-fat sour cream
½ cup chopped green onions

Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters. Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon ⅓ cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.

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