I like cooking with shrimp, particularly when making after-work meals. If they're frozen, they thaw quickly under cold running water. In a continuing effort to eat something a little more substantial than cold cereal for dinner, tonight I decided to go back to my file of shrimp recipes and chose this version of tacos. They're unbelievably easy and unbelievably flavorful. Another winning combination when cooking mid-week!
1/2 cup light sour cream
1 chipotle pepper, minced fine (chipotles are readily available from the supermarket and come in a small can with adobo sauce - use just one pepper, not a whole can of them)
2 limes—save 1/2 of 1 lime for sauce and slice the rest into small wedges for serving
2 teaspoons olive oil
1 pound peeled, uncooked medium shrimp, cut into smallish pieces
1 tablespoon all-purpose seasoning
10 corn tortillas
1/2 cup purple cabbage, shredded fine
In a small bowl combine sour cream, chipotle, and juice from 1/2 a lime, mix well and set aside.
Heat skillet really well and then add oil. Add shrimp and stir fry quickly—the shrimp will cook within 2 - 3 minutes. When almost cooked, sprinkle with the all purpose seasoning then squeeze juice from half a lime on top—give a final stir and you're done.
Warm the tortillas in a non-stick pan over medium-high heat (flour tortillas: about 30 seconds per side; corn tortillas: 1 minute per side). Serve by putting some of the chipotle cream on a tortilla, add a little cabbage, some shrimp and a final fresh squeeze from a lime wedge.
Source: Sam Zien from Just Cook This/ Discovery Health Channel
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