Wednesday, March 11, 2009

Sharing a Favorite Recipe - Shrimp Tacos

I am one of those unique men that likes to cook. I especially like to grill... it's like an art.

I first ate shrimp tacos at a local Mexican restaurant many years ago, and fell in love. I have concocted my own simple recipe with pineapple salsa. I get requests to cook it for people all the time.

For a normal sized family, I will use about 2 or 3 pounds of cooked frozen shrimp. You can get it at the grocery store, but if you have a Costco membership, their frozen cooked shrimp already have the tails removed. This saves a lot of time.

2-3 pounds of cooked frozen shrimp - cocktail size
1 head of cabbage
2 or 3 dozen corn tortillas
8-12 ounces of Monterey Jack cheese
8 ounces picante sauce
8 ounces pineapple
2 tablespoons margarine or butter
Garlic Salt
Crushed Red Pepper (maybe)

Thaw the shrimp, and remove the tails if needed. This is much easier if the shrimp are thawed, otherwise you might feel like your fingers are getting frostbite. Warm the shrimp in a large pan. If water from thawing accumulates, pour off the water. With the shrimp in the pan, add the margarine/butter, stirring it in. Keep the heat on low to medium-low. The shrimp are already cooked and we are in no hurry. We're only adding flavor here. Salt the shrimp lightly with the garlic salt, stirring the shrimp and salting again lightly to get an even coat of salt. Don't overcook.

Prepare the tortillas as doubles, with the cheese in the middle. I usually warm the tortillas on the grill on the lowest heat possible. Allow the tortillas to brown slightly with the cheese melting in the middle. Don't use too much cheese or it just oozes out and makes a mess. Overcooking the tortillas slightly is OK, it adds flavor and makes them stronger.

Mix the pineapple and picante sauce in even amounts. Crushed pineapple is best because you can just mix the two ingredients together as-is. For sliced or chunk pineapple, blend or chop it up before adding the picante sauce. If you like it spicier, add a little bit of crushed red pepper - the kind you put on pizza - and mix in thoroughly. Not too much, or it will diminish he flavor of the pineapple salsa.

Take the double tortilla, add the shrimp (not too much at a time, maybe 10 or so), add cabbage, then top with the pineapple salsa.

Once you try it, I'd like to know what you think of my shrimp taco recipe!

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