I use a bag of uncooked shrimp that I normally have in my freezer. You can quickly thaw frozen cooked shrimp in a colander under cold water. Or if you use raw shrimp, you can boil to keep them from overcooking. Take them off the burner as soon as they're pink. Marinate shrimp in a nonreactive bowl, such as one that is glass or ceramic; an aluminum or copper bowl will react with the citrus juice to give the shrimp a metallic taste.
3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 lb cooked peeled medium shrimp
12 (6-inch) corn tortillas
3 limes
1 cup chopped seeded tomato
1 cup diced peeled avocado (about 1 avocado)
1/2 cup chopped fresh cilantro
3/4 teaspoon salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1 lb cooked peeled medium shrimp
12 (6-inch) corn tortillas
1 cup of cabbage for garnish
Finely grate rind from limes to measure 1 tablespoon, juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
Mmmmm. We added a little cheese. We thought cabbage would be good too.
Finely grate rind from limes to measure 1 tablespoon, juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients except tortillas; toss well to combine. Cover and chill for 15 minutes, stirring occasionally.
Heat tortillas according to package directions. Spoon about 1/2 cup shrimp mixture down center of each tortilla; fold in half. Serve immediately.
Mmmmm. We added a little cheese. We thought cabbage would be good too.
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