Monday, October 22, 2007
Almost a year ago, I posted a bit about fresh gulf shrimp, but as I sit here looking out over the calm water of the Sea of Cortez, lit by moonlight and twinkling with the light of shrimp boats, I must revisit.
I got a fresh pound today and their sweet, briny un-fishy smell was just the first indication of how good they were going to be.
This is a simple recipe for a fairly authentic shrimp taco.
(makes 2 tacos, can easily be adjusted)
4 small corn tortillas (double up each taco to prevent breakage)
8 medium or large shrimp, peeled and deveined and butterflied
1/2 c shredded cabbage
1/4 c light sour cream
2 tbs chopped cilantro, plus extra for garnish
1 tbs lime juice, plus 1 lime wedge for garnish
Salt and pepper to taste
Butter or olive oil as needed
Cayenne pepper to taste (optional)
Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate. Mix sour cream, cayenne, salt & pepper, lime juice and chopped cilantro, set aside.
Lightly heat cabbage in a skillet with a bit of butter or olive oil, salt and pepper, just to soften and warm. Set aside.
Saute shrimp in olive oil or butter, salt and pepper (and cayenne pepper if desired) over medium heat just until done. Build taco by placing cabbage on the prepared tortillas, then top with shrimp, sour cream sauce and extra cilantro. Serve immediately.