| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Shrimp, Entrees |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Shell-on Shrimp; uncooked |
| 1/2 |
c |
Tequila |
| 1/2 |
c |
Lime juice |
| 1 |
ts |
Salt |
| 1 |
|
Clove minced Garlic clove; or more to taste |
| 3 |
tb |
Olive oil; or less |
| 2 |
tb |
Chopped cilantro |
| 24 |
|
Flour tortillas; (6 or 7 inches) |
|
|
Shredded lettuce |
| 1 |
|
Avocado; sliced; or more |
|
|
Salsa fresca; as needed |
| 1 |
cn |
(15 oz) Black beans |
| 1 |
cn |
(10 oz) Corn kernels |
| 1/2 |
c |
Chopped red onion |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Lime juice |
| 1/4 |
ts |
Ground cumin |
| 1/4 |
ts |
Oregano |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
BLACK BEAN AND CORN RELISH
Peel and devein shrimp, retaining tails, if desired; set aside. Combine
tequila, lime juice, salt; pour over shrimp and marinate no more than 1
hour. Saute minced garlic in 1 tablespoon oil until light brown; add
shrimp, cook and stir until done, 2 to 3 minutes. Add oil as needed.
Sprinkle with cilantro and keep warm. For each taco, fold 2 soft tortillas
together; fill with shredded lettuce and Black Bean and Corn Relish. Top
with shrimp, avocado slices and salsa.
Black Bean and Corn Relish: Rinse and drain beans; drain corn, Combine
beans and corn with remaining ingredients; refrigerate to blend flavors.
Makes about 3 cups.
*REF: Shrimp Recipes 11-Apr-98 WEBstationONE from San Diego, Ca, USA.
Shrimp Recipes and cooking tips from supplier, Ocean Garden: see
http://www.webstationone.com/recipes
1998-Apr Hanneman/Buster
Recipe by: http://www.oceangarden.com/ *
Posted to MC-Recipe Digest by KitPATh <[email protected]> on Apr 11,
1998
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