Glorious Shrimp Tacos
(Developed over 3 years by Jon Snell, Grandy Streets, & Alex Early)
HOLY GUACAMOLE
Ingredients
2 avocados, chopped
1 lime, juiced
2 garlic cloves, minced
1/2 tsp salt
1/2 tsp black pepper
2 tsp minced cilantro
4 tsp minced red onion
4 tsp olive oil
Mix it all together… It is a good idea to make this component last for two reasons. #1, you don’t want the avocado turning brown while you are cooking the other stuff, so plan to prep everything and wait until the last minute to cut open the avocados and mix them in. #2, if you make it ahead of time you will eat all on chips, tortillas, or off your fingers before the rest of the stuff is ready, and you DO NOT want to miss having this in the shrimp tacos!
SCREAMIN' SOUR CREAM
Ingredients
1/2 cup sour cream
2 tsp hot sauce
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
You can make this FIRST and throw into the fridge so the flavors can meld.
SANCTIFYED SLAW
2 cups – thin sliced red cabbage
1/2 cup – carrots julienned/grated
1/2 cup – thin sliced red onion
4 tbsp – chopped fresh cilantro
1/4 cup – rice wine vinegar
1/8 cup – canola oil
Honey to taste
Celery seed to taste
Salt & Pepper to taste
1 lb shrimp
Marinade for the Shrimp (Alex does this every time without fail)
Ingredients
1/2 cup – soy sauce
1/2 cup – cooking sherry
4 tbsp – honey
2 tbsp – sesame oil
4 cloves – minced garlic
2 tbsp – minced ginger
Sprinkle with crushed red pepper flakes
Shell & de-vein shrimp, salt and pepper
Preheat a skillet on medium heat, quickly sauté shrimp & garlic in olive oil 3-5 minutes until pink and opaque. They say a perfectly cooked shrimp is a “C” shape not an “O”.
I know vinegar to oil ratio generally is the other way around, but trust me 2 vinegar to 1 oil is the way to go in this case. For the honey we do a good spiral drizzle over the top. For the celery seed, a good sprinkling over the top (it’s easy to put too much celery seed, but DO NOT go without). We like a lot of S&P but remember you can always add more, but you can’t take away. You also want to make this early in the process so the flavors can marinate some, but again not so far ahead that things get wilty…
6” Flour Tortillas
Amazing – heat about ½” of canola oil in a skillet on medium high, toss in one tortilla at a time until they start to blow up a bit, not long maybe 15-30 seconds, so they are still pliable, but the light frying opens up the flavor a shocking amount. Salt the hot tortillas ever so slightly…
Red Pepper Jelly
This is the MOST important ingredient. Your heart will sing songs to heaven…
Pepper Jack Cheese/ 4 cheese Mex
Assembly
Take one fried tortilla
Spread a thin layer of red pepper jelly on one side
Spread a dollop of Screamin’ Sour Cream on top of that
Sprinkle cheese
Add 3-5 shrimp (I will sometimes cut these in half depending on the size)
Sprinkle more cheese
Sprinkle smashed lime tortilla chips
Add a dollop of Holy Guacamole
Finish with a good spoonful of Sanctified Slaw
Go ahead and make 2-3 per plate
Pair with IPA
Alternate - Try on hard shell tostados instead of soft shell flour