Shrimp Tacos

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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes

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Neutral oil 60 g / 2 oz 60 mL / ¼ cup
White onion, sliced 150 g / 5 oz 1 medium onion
Shrimp (26/30 count), peeled & deveined, cut 680 g / 1 ½ lb
Salt to taste
Butter 45 g 3 tbsp
Jalapeño, seeded & sliced 20 g 1 jalapeño
Garlic, minced 20 g 2 tbsp
Parsley, chopped 15 g ½ bunch
Flour tortillas, 15 cm / 6″ diameter 8 tortillas
Lime, quartered for garnish 1 lime

[/vc_column_text][/vc_column][vc_column width=”1/6″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]METHOD[/vc_column_text][vc_column_text]In a large skillet, heat oil over high heat. When just starting to smoke, add the onions and stir. Cook until they start to turn soft, stirring constantly, about 1 minute. 

Add shrimp and salt. Cook over high heat, stirring occasionally, until the shrimp are mostly pink – 2 to 3 minutes. 

Add butter, jalapeno, and garlic. Cook, stirring often, until the garlic is fragrant – 1 minute. Turn off the heat and stir in parsley. 

Heat another skillet over medium heat. Warm tortillas for 30 seconds per side. Set aside and cover. Repeat until all tortillas are warm. 

Spoon shrimp filling into each tortilla and serve with lime wedges. [/vc_column_text][/vc_column][vc_column width=”1/12″][/vc_column][/vc_row][vc_row][vc_column width=”1/12″ css=”.vc_custom_1589497543296{border-radius: 5px !important;}”][/vc_column][vc_column width=”5/6″][vc_column_text]NOTES[/vc_column_text][vc_column_text]

  • You can add additional garnishes, such as lettuce, sour cream and cheese

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