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YIELD: 4 servings
TOTAL TIME: 30 minutes
ACTIVE TIME: 10 minutes
DIFFICULTY: Easy
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| INGREDIENT | WEIGHT | VOLUME |
|---|---|---|
| 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]1 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.
2 Add shrimp and salt. Cook over high heat, stirring occasionally, until the shrimp are mostly pink – 2 to 3 minutes.
3 Add butter, jalapeno, and garlic. Cook, stirring often, until the garlic is fragrant – 1 minute. Turn off the heat and stir in parsley.
4 Heat another skillet over medium heat. Warm tortillas for 30 seconds per side. Set aside and cover. Repeat until all tortillas are warm.
5 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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