Brett-EDH
TVWBB Hall of Fame
Simple. Fast. Flavorful. It doesn’t get any easier.
Garlic chipotle shrimp tacos
- Thread starter Brett-EDH
- Start date
Joe Anshien
TVWBB Platinum Member
Well spill. What's the recipe? What is the white sauce?
Brett-EDH
TVWBB Hall of Fame
Will do in the AM. Just finished work. Long day today.
Brett-EDH
TVWBB Hall of Fame
Especially since I installed my 4 speed power exhaust hood. My home never smells anymore. But the outside of my house reveals what I’m cooking.El Dorado Hills food epicenter! It must always smell good in your neighborhood.
Brett-EDH
TVWBB Hall of Fame
White sauce. I added a squeeze of fresh lime first.
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Jeff Boudman
TVWBB Wizard
Good looking Taco!
Brett-EDH
TVWBB Hall of Fame
this cook done was using 31-40 Costco peeled and deveined shrimp. defrosted in water, rinsed and drained. i had a few U13s (under 13 shrimp per pound) in the freezer which i wanted gone so i added those as well. total weight was around 1 pound plus maybe 3 or 4 oz. extra.
you can bowl-defrost the shrimp in cold water in around 15 mins or so. when thawed, drain the shrimp of excess water and there's no need to pat dry, as you need some of the residual moisture that'll remain in your work bowl.
Ingredients:
1 pound of 31-40 shrimp
salt to taste - around .5 tsp
black pepper to taste - around 1 tsp
cayenne pepper to taste - around 1-2 tsp depending on how hot you like your food. i did 1 tsp here
granulated garlic or pressed garlic - to you liking, more = better if you like garlic
chipotles in adobo sauce - we use La Costena brand Chipotles, in a jar, so you can easily use what you need and fridge the rest - you're adding just the adobo sauce here with a small bit of the chipotles. if you want more heat and flavor, add more chipotles and adobo sauce. i used around 1 to 1.5 tsp of adobo sauce with chipotle bits in this cook.
flour - around 6 teaspoons
evoo - 2 tsps - for the shrimp
evoo for your CI or wok - enough to barely get a cover across the pan bottom. this is NOT a deep fry but just pan lubrication to sear
high quality butter - a knob's worth
finely shredded green cabbage - washed rinsed and very well drained to dry
flour or corn tortillas - this meal makes around 10 tacos
mexican crema (mexican sour cream)
lime wedges
salsa of your choosing or hot sauce (tapatio is real good on these)
very very very cold beer
combine the above ingredients up to and including the chipotles and adobo sauce, mix well to ensure even distribution of your seasonings
once well mixed, sprinkle 6 teaspoons across the shrimp mixture and combine the flour onto the shrimps
add the 2 tsp evoo into the now floured seasoned shrimp and mix well to ensure all the shrimps have a little glisten to them. no need to over-oil the shrimp as you're going to cook them in EVOO and butter
heat wok or ci pan to high heat and then add EVOO oil and knob of butter to pan
wait till butter just begins to brown
evenly distribute all the shrimp mixture to pan and do not touch or mix it for at least 2 minutes
after sear develops on first side (nice browning and shrimps are starting to turn white), gently toss shrimp to cook the other side
cook until the shrimps are no longer pink, this will take a few more minutes and then remove them to serving bowl
avoid overcooking the shrimp as they become rubbery when overcooked
warm tortillas to your liking
place shredded cabbage into tortilla
add 5-7 shrimps or however many you believe won't fall out of your taco
squeeze fresh lime across shrimps
lightly dress with crema
optionally top with salsa or hot sauce of your choosing
crack open a super cold beer, relax and enjoy your masterpiece
from start to finish, including thawing, this meal can be assembled in around 35-40 minutes. once your shrimps are thawed and drained, you can cook this meal in 15 minutes if you're efficient in the kitchen.
serve with mexican rice, tortilla chips, black beans or anything your heart desires.
LMK if you cook this and what you think of it.
Last edited:
Tim Campbell
TVWBB Guru
Brett, this looks amazing. Thanks for posting recipe and technique. Will definitely try this. Great cook!
Brett-EDH
TVWBB Hall of Fame
my pleasure. i hope you make and enjoy them. you can grill them too. just leave out the flouring part and they're ready to go.
Brett-EDH
TVWBB Hall of Fame
they are a crowd pleaser and do make the menu when we do sunday funday football friends day and make a taco bar. there's never any leftovers on these
. and if you like, melt cheese onto your tortilla first and then build your taco(s). even more added goodness.
EricV.
TVWBB Wizard
Reminder: Post recipes in one of the Recipe Forums
For your consideration...if you're posting something here in the Photo Gallery that you really like, and you think others might really like to cook it, too, please post it as a recipe in one of the Recipe Forums listed at the bottom of the homepage. That way it will be memorialized for current...
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Brett-EDH
TVWBB Hall of Fame
I’ve read that and wondered if anyone really likes my recipes?!?!?Reminder: Post recipes in one of the Recipe Forums
For your consideration...if you're posting something here in the Photo Gallery that you really like, and you think others might really like to cook it, too, please post it as a recipe in one of the Recipe Forums listed at the bottom of the homepage. That way it will be memorialized for current...
i didn’t want to gunk up the recipes section just because I made a few cooks. I’ll defer to what others will want. I can do as the Board and members wish. I just didn’t want to be “that guy.”
advice and input is appreciated. Thanks!