Friday, May 4, 2012

Cinco de Mayo Part 2

For my second installation of Cinco de Mayo recipes I have chosen to include my favorite shrimp taco recipe. I make these with fish or shrimp on a regular basis as they are a tasty, relatively healthy and filling meal. You can really throw anything into these tacos but this is my favorite combination.

Gambas al Ajillo Tacos

Gambas al Ajillo (garlic shrimp) recipe below
Mexican Black Beans recipe below
Rice (I generally use Near East Spanish Style Rice Pilaf)
Chipotle Sour Cream recipe below
1 package corn tortillas
1 avocado, diced
1 tomato, diced
1 cup cabbage, chopped
¼ cup red onions, chopped
¼ cup cilantro
To Make the Gambas al Ajillo
1/2 – 1 lb shrimp, peeled and deveined
4 large cloves of garlic, finely minced
1 teaspoon paprika
1 teaspoon red pepper flakes
2-3 oz of cognac or dry sherry
1/4 cup virgin olive oil
1 lime, juiced
1. In a frying pan, warm the olive oil over medium heat. Add the garlic and red pepper  flakes  and sauté for about one minute, careful not to burn the garlic.
2. Turning the heat to high add in the shrimp, lime juice, sherry/cognac, paprika and salt. Stir well, until the shrimp turn pink – about 3 minutes.
3. Remove from heat and set aside.

To Make the Mexican Black Beans
1 can black beans
2 Tablespoons cilantro, chopped
1 Tablespoon red onion, chopped
½ small jalapeño, minced
½ lime, juiced
Olive oil
1. Drain black beans leaving some juice. Over medium heat add onions, jalapeño and olive to a pot and cook for 1 minute.
2. Add in the black beans and cook on medium to low heat until beans are hot. Add cilantro and lime juice, stir to combine.
Set aside.

To Make the Chipotle Sour Cream:
1 cup low fat sour cream
1 teaspoon chipotles (canned in adobo sauce)

1. Combine sour cream and chipotles. Adjust amount of chipotles to desired level of spiciness.

Prepare to Eat!
Make rice as directed.
Wrap tacos in tin foil and warm them in the oven.
Add shrimp, beans, rice, sour cream and desired toppings to tacos. I top with avocado, tomatoes, cabbage, red onions and cilantro. Finally it’s time to devour!

No comments:

Post a Comment