Subj : Shrimp Dishes We Love 11
To   : All
From : Dave Drum
Date : Thu Nov 21 2024 12:30 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Tacos
Categories: Seafood, Herbs, Vegetables, Breads
     Yield: 4 servings

     1 lb Peeled, deveined shrimp;
          - tails off
   1/2 ts Ground cumin
   1/4 ts Cayenne pepper
   1/2 ts Onion powder
   1/2 ts Garlic powder
   1/4 ts Black pepper
     3 tb Neutral oil
          Salt
 1 1/2 c  Thin sliced red cabbage
     2    Limes
    12    Corn tortillas
          Guacamole
          Sour cream or crema
          Pico de gallo
          Cilantro leaves

 In a medium bowl, toss the shrimp with the cumin,
 cayenne, onion powder, garlic, black pepper and 1
 tablespoon oil. Season the shrimp lightly with salt. If
 you have time, you can refrigerate the shrimp to
 marinate for at least 30 minutes and up to 12 hours.

 Squeeze 1 tablespoon juice from 1 lime. Slice the
 remaining lime into wedges for serving. In a small bowl,
 quick pickle the cabbage by combining the shredded
 cabbage with the lime juice and a pinch of salt. Toss
 together and set aside.

 Heat a large (12") skillet over medium. Warm a tortilla
 in the dry skillet, flipping once, until soft and
 pliable, about 30 seconds. Place in a dish towel to keep
 warm. Repeat until all the tortillas are warmed,
 stacking and wrapping them in the dish towel until ready
 to use.

 Heat a tablespoon of oil in the skillet over
 medium-high. Add half of the shrimp and cook without
 stirring until the contact side is browned around the
 edges, about 3 minutes. Flip to cook the other side for
 1 to 2 minutes, until the shrimp is fully cooked. Move
 to a plate and cook the remaining shrimp, heating up the
 remaining tablespoon of oil before adding the shrimp to
 get a nice sear.

 To assemble, spread some guacamole down the middle of
 each tortilla. Divide the shrimp among the warm
 tortillas and top with crema, pico de gallo, quick
 pickled cabbage and cilantro leaves. Serve immediately
 with lime slices for squeezing.

 By: Yewande Komolafe

 Yield: 4 Servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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