Jimmie Johnson's Speedy Shrimp Tacos
Source of Recipe
Live with Regis and Kelly
List of Ingredients
"Gearhead Guacamole"
Blend together
� 2 medium avocado, mashed
� 1 tablespoon sour cream
� 1 tablespoon Cholula hot sauce
� Garlic salt to taste (about 1 teaspoon)
� Pepper to taste (about 1/4 teaspoon)
� 1 tablespoon Italian dressing
� Squeeze of lemon
Top with Grated Parmesan Cheese.
Refrigerate until ready to serve.
Shrimp Tacos (Yield: 10 tacos)
Shrimp Marinade-
In a bowl mix:
� juice of one lime
� teaspoon salt
� 1/2 teaspoon fresh black pepper, cracked
� pinch thyme
� pinch oregano
� 1 tablespoon fresh cilantro, chopped
Recipe
Add 1 pound 26-30 shrimp, peeled, de-veined, tails removed and marinate in the refrigerator for one hour
COOK-
Place the shrimp and the marinade in a hot saut� pan with 2 tablespoons vegetable oil over high heat and cook for 1� minutes. Remove the shrimp mixture from pan and set aside.
Vegetable Mixture-
In a bowl, mix together:
� 1/2 cup radish, shredded
� 1/2 cup green cabbage, shredded
� 1/2 cup red onion, finely diced
� 1/2 cup cilantro, finely diced
Assemble-
Spoon cooked shrimp into 10 6-inch corn tortillas (heated).
Then add vegetable mixture.
Add guacamole.
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