Tuesday, May 17, 2011

Citrus Shrimp Tacos with Southwest Cream Sauce

If you want to add more heat, you can adjust the amount of cayenne pepper.

1 pound large shrimp
10 wooden skewers (soak for 10 mins before using)
1 tsp chili powder 
1 tsp cumin
1 tsp black pepper
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp salt
3 garlic cloves, minced
1/3 cup lime juice
3 tablespoons lemon juice
8 corn tortillas, warmed
Fresh chopped cilantro for optional garnish

For Southwest Cream Sauce:
1 (16-oz.) container sour cream
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 tsp ground coriander
1/2 teaspoon ground red pepper
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Thread shrimp onto skewers.  Combine seasonings and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill for at least 30 minutes. Remove shrimp from marinade and pat dry with paper towels.

Heat grill to 400 degrees or medium-high.  Grill shrimp 2 to 3 minutes on each side or until shrimp turn pink.  Remove shrimp from skewers and remove and discard tails. Serve in warm tortillas with the cream sauce and garnish with fresh cilantro, if desired.

For cream sauce: Whisk together all of the ingredients until smooth. Cover and chill until ready to serve.  Makes about 2 cups.

Tips:  The recipe for the sauce makes quite a bit, so that could be cut in half, though it is pretty tasty, so the other option is to use the leftover sauce as a salad dressing.  Also, if you don't have access to a grill, you can omit the skewers and cook the shrimp in a grill pan on high heat.

No comments:

Post a Comment