Shrimp Tacos

Shrimp Tacos 

This is one of our “Rainy Day “recipes. It’s raining and I still have not rebuilt our patio cover after it collapsed in one of the storms here. We needed some good food that not only tasted great, but lightened the day. We always try to keep shrimp on hand as one of our staples. Ken likes it even though it isn’t beef!  Shrimp brightened up with a light but zesty chipotle sauce with a spritz of fresh lime was just what we needed. It made a fine lunch entrée or with added sides, a perfect light supper. We used cole slaw instead of the usual cabbage for a nice creaminess. Then, made it a little zippy with fresh cilantro and chipotle chili. The rice was just a simple boxed dirty rice that Patti added some green onions for color.

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients: Chipotle Sauce

2 cups sour cream, we like the light

1 teaspoon chipotle chili powder

1 teaspoon garlic, crushed

½ teaspoon Country Bob’s Seasoning Salt

½ teaspoon fresh black pepper

Directions: Chipotle Sauce

Into a medium bowl, blend sour cream and seasonings until mixed thoroughly.  Cover with plastic wrap. Chill for at least an hour or overnight would be even better.

Directions: Cole Slaw

We bought a ½ lb. of cole slaw at the deli counter and zipped it up a bit with chopped fresh cilantro and chipotle chili powder to taste.

Ingredients: Shrimp

1 lb. (31-40 count) shrimp, cleaned and tails removed.
1 package flour tortillas

1 tablespoon garlic, crushed

Chipotle chili powder, to taste

A drizzle of olive oil to lightly coat pan

Black pepper, freshly ground

Preparing the Pan

Directions: Shrimp

Cut cleaned and de-tailed shrimp into thirds.

Add the olive oil, garlic and chipotle to large skillet. Heat on medium flame until olive oil is just hot. Add shrimp, stirring frequently until shrimp begins to turn orange. The shrimp will cook quickly. Here is where you grind your pepper to taste.

Shrimp is Getting Happy

Our Fave Fixin’s

Pickled Jalapenos-Sliced Lime Wedges-Cole Slaw-Chipotle Sauce

Heated Flour Tortillas on Griddle…we like our cast iron griddle. Almost an antique, just like yours truly.

Ready to Make your Tacos

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Traeger, Charmglow, Char-Broil, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Enjoy,

Ken & Patti