Tracie and her family had this for mother's day and everyone loved it!! here you go, Daphne -
Grilled Shrimp Tacos
[Email]C@H[/Email], Issue # 81
4 servings
For the shrimp tacos:
1/2 cup fresh lime juice
1 T. olive oil
2 tsps. chili owder
1 lb. large shrimp, peeled & deveined (24)
8 flour tortillas (6”)
For the chipotle sauce:
1/2 cup mayo or sour cream
1 1/2 tsps. minced chipotle chiles in adobo sauce
1 1/2 tsps. honey
1 tsp. fresh lime juice
Salt to taste
For the slaw:
4 cups shredded rd cabbage
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1 T. olive oil
1 T. distilled white vinegar
Salt to taste
Whisk together 1/2 cup lime juice, 1 T. olive oil, and chili powder for the tacos. Add shrimp and chill until ready to skewer.
Preheat one side of the grill to medium-high and the other side to medium-low.
Whisk together mayo, chipotles, honey, and 1 tsp. lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.
Combine cabbage, scallions, cilantro, 1 T. oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.
Wrap tortillas in foil. Thread shrimp onto 4 metal skewers or soaked bamboo skewers.
Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp skewers, covered, over medium-high heat, 1-2 minutes per side. Remove tortillas and skewers from the grill.
To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.
Tequila Refried Beans
if the beans become too thick as they sit, thin them out with a little water (water? water? why not tequila….)
4 servings
1/4 cup diced white onion
1 T. olive oil
1 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 T. tequila or water
2 cans pinto beans, drained and rinsed (15 oz. ea)
1/2 cup low-sodium chicken broth
2 T. fresh lime juice
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
Crumbled feta cheese
Sliced Serrano chile
Sauté onion in oil in a sauté pan over medium-high heat until softened, 3-4 minutes. Add garlic, oregano, cumin, and coriander. Sauté 1 minute. Deglaze pan with tequila; reduce until evaporated.
Stir in beans and broth. Bring to a simmer and reduce heat to medium-low. Crush beans with a potato masher and cook until soupy, 5 minutes. Stir in lime juice, cilantro, salt, and pepper. Serve with cheese and chile slices.
Grilled Shrimp Tacos
[Email]C@H[/Email], Issue # 81
4 servings
For the shrimp tacos:
1/2 cup fresh lime juice
1 T. olive oil
2 tsps. chili owder
1 lb. large shrimp, peeled & deveined (24)
8 flour tortillas (6”)
For the chipotle sauce:
1/2 cup mayo or sour cream
1 1/2 tsps. minced chipotle chiles in adobo sauce
1 1/2 tsps. honey
1 tsp. fresh lime juice
Salt to taste
For the slaw:
4 cups shredded rd cabbage
1/2 cup sliced scallions
1/2 cup chopped fresh cilantro
1 T. olive oil
1 T. distilled white vinegar
Salt to taste
Whisk together 1/2 cup lime juice, 1 T. olive oil, and chili powder for the tacos. Add shrimp and chill until ready to skewer.
Preheat one side of the grill to medium-high and the other side to medium-low.
Whisk together mayo, chipotles, honey, and 1 tsp. lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.
Combine cabbage, scallions, cilantro, 1 T. oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.
Wrap tortillas in foil. Thread shrimp onto 4 metal skewers or soaked bamboo skewers.
Grill foil-wrapped tortillas, covered, over medium-low heat, 3-4 minutes. Flip and grill 3-4 minutes more. Grill shrimp skewers, covered, over medium-high heat, 1-2 minutes per side. Remove tortillas and skewers from the grill.
To serve, divide slaw and shrimp among 8 tortillas; drizzle with sauce.
Tequila Refried Beans
if the beans become too thick as they sit, thin them out with a little water (water? water? why not tequila….)
4 servings
1/4 cup diced white onion
1 T. olive oil
1 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. ground cumin
1/4 tsp. ground coriander
2 T. tequila or water
2 cans pinto beans, drained and rinsed (15 oz. ea)
1/2 cup low-sodium chicken broth
2 T. fresh lime juice
1/4 cup chopped fresh cilantro
Salt and black pepper to taste
Crumbled feta cheese
Sliced Serrano chile
Sauté onion in oil in a sauté pan over medium-high heat until softened, 3-4 minutes. Add garlic, oregano, cumin, and coriander. Sauté 1 minute. Deglaze pan with tequila; reduce until evaporated.
Stir in beans and broth. Bring to a simmer and reduce heat to medium-low. Crush beans with a potato masher and cook until soupy, 5 minutes. Stir in lime juice, cilantro, salt, and pepper. Serve with cheese and chile slices.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
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www.achefsjourney.com