Shrimp Tacos

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YIELD

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TOTAL TIME

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DIFFICULTY

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[vc_row][vc_column][vc_column_text]These are a California inspired shrimp tacos, which are great as the weather starts to get warm! These use sauteed shrimp (as opposed to deep fried) so they are healthier and taste great. They are quick to make, so a good mid week meal![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6 servings
TIME: 90 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]

[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584307889277{margin-top: 10px !important;}”][vc_column][vc_separator color=”black”][/vc_column][/vc_row][vc_row][vc_column width=”1/3″ css=”.vc_custom_1584215381739{margin-right: 20px !important;padding-top: 20px !important;padding-right: 25px !important;background-color: #f6f4f5 !important;border-radius: 5px !important;}”][vc_column_text]INGREDIENTS

For the Rice

  • 12 cups chicken stock
  • 2 plum tomatoes, cored and roughly chopped
  • 2 tbsp. canola oil
  • 2 cloves garlic, minced
  • 1 small white onion, minced
  • 1 cup long-grain white rice
  • Kosher salt and freshly ground black pepper, to taste

For the Shrimp and Serving

  • 12 lb. medium shrimp, peeled and deveined, tails removed
  • 1 tsp. Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 lime, juiced
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. canola oil
  • Flour tortillas, warmed, for serving
  • Chiles de Árbol Salsa and Guacamole, for serving
  • Shredded jack cheese, for serving
  • Roughly chopped cilantro and white onion, for garnish
  • Lime wedges, for serving

[/vc_column_text][/vc_column][vc_column width=”2/3″ css=”.vc_custom_1583889959623{margin-top: 10px !important;padding-left: 50px !important;}”][vc_column_text]METHOD[/vc_column_text][vc_column_text]Make the rice: Purée stock and tomatoes in a blender until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high. Cook garlic and onion until soft, about 5 minutes. Add rice; cook until golden, about 6 minutes. Stir in reserved tomato mixture, salt, and pepper; boil. Reduce heat to low; cook, covered, until rice is tender, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes.

Make the shrimp: Stir shrimp, Worcestershire, garlic, lime juice, salt, and pepper in a bowl; let sit 10 minutes. Wipe skillet clean; heat oil over medium-high. Working in batches, cook shrimp until pink and cooked through, 2–3 minutes. To serve, divide rice and shrimp between tortillas; top with reserved salsa and guacamole, the cheese, cilantro, and onion. Serve with lime wedges.[/vc_column_text][/vc_column][/vc_row][vc_row css=”.vc_custom_1584215403674{margin-top: 25px !important;}”][vc_column][vc_separator color=”custom” border_width=”3″ accent_color=”#ffffff”][/vc_column][/vc_row]