Shrimp Tacos

This is a show stopping, fool-proof recipe that will make you come back for more.  

Yield:  6 servings

Shrimp (45 minutes)

Ingredients:

• 2 pounds of large shrimp, cleaned and de-veined

• 1/2 cup olive oil

• 1/2 cup lemon juice (you can also use lime juice)

• 1/2 cup fresh parsley

• 1/3 cup fresh cilantro

• 4 t garlic, minced

• 1 T paprika

• 2 t ground cumin

• 3/4 t crushed red pepper flakes

• 1/2 t salt

• 1/4 t pepper

• wooden skewers

Directions:

        1.    Soak skewers in water.

        2.    Throw all ingredients except the shrimp into a blender and process until puréed.

        3.    Stir shrimp and marinade together in a large bowl, cover and chill for 30 minutes.

        4.    Drain shrimp and reserve marinade. Thread shrimp on skewers.

        5.    Grill shrimp over medium high heat until they just turn pink, turning frequently and brushing with reserve marinade until shrimp are half done. Total cook time will be 10-15 minutes.

Bonefish Grill Bang-Bang Sauce can be found here.

Crema (cream) Sauce

Ingredients:

• 1/3 cup mayonnaise

• 2/3 cup Mexican crema** or sour cream

• 1 teaspoon grated lemon zest

• 2 tablespoons fresh lemon juice

• 2 tablespoons water

• Salt and freshly ground black pepper

Directions:

Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

Guacamole Recipe

Ingredients:

• 1½ ripe avocado

• Juice of ½ fresh lime

• ¼ tsp white pepper

• ¼ tsp salt

• ¼ tsp garlic pepper

• ½ jalapeños, seeded

• ¼ cup finely diced red onions

• ½ tsp finely chopped cilantro

• ¼ cup diced tomatoes

• ¼ cup sour cream

Directions:

If available, use a molcajete (mortar) and tejolete (pestle).  If not, use a bowl and fork.   Combine the first eight ingredients.  Garnish with the rest. 

Lime Slaw

Ingredients

• 1/3 cup mayonnaise

• grated zest from 1 lime

• juice from 1 lime

• 1/2 head green cabbage, cored and shredded, about 4 cups

• 2 green onions, white and pale green parts, chopped

• 1 jalapeño chile, seeded and minced

• 2 tablespoons chopped fresh cilantro

• salt and freshly ground pepper

• 1 large tomato, seeded and diced

• 1 pound shrimp or prawns, peeled and deveined

• 1 tablespoon canola oil

• 8 corn tortillas

Directions:

1. 30 Minutes Start to Finish

2. 1. Make the slaw – Prepare a gas or charcoal grill for direct grilling over high heat. Place a grill screen on the grill rack. In a bowl, stir together the mayonnaise and lime juice. Add the cabbage, green onions, chile, and cilantro and mix well. Season with salt and pepper. Stir in the tomato. Cover and refrigerate until serving.

3. 2. Grill the shrimp – In a bowl, toss the shrimp with the oil, lime zest, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Lightly oil the grill screen. Arrange the shrimp on the grill screen and cover. Grill, turning once, until firm and opaque, about 4 minutes. During the last minute of grilling, add the tortillas to the grill and cook, turning once, until heated through. Transfer the shrimp to a serving bowl and the tortillas t a napkin-lined basket. Let guests make their own tacos with the shrimp, tortillas, and slaw.

Foolproof Mexican Rice (32 minutes)

Ingredients

• 3 vine-ripened tomatoes

• 2 cups chicken broth, plus more as needed

• 1 tablespoon olive oil

• 1 large chopped onion

• 1 large finely diced carrot

• 1 large garlic clove, minced

• 2 cups medium-grain rice

• 2 teaspoons salt

• 1 bay leaf

• 1 whole Serrano chile

• 1/4 cup fresh or frozen peas, thawed

Directions

Cut the tomatoes in half, and remove the seeds. Add the tomatoes and 2 cups of broth to a blender and puree. Strain into a bowl and reserve the liquid. Add enough extra broth to make 4 cups of liquid.

In a large saucepan, heat the oil over medium-high heat. Add the onion and carrots and sauté for 4 minutes until the onion is translucent. Add the garlic and sauté for 1 minute. Stir in the rice and cook until slightly toasted, about 3 minutes. Add the tomato broth mixture, stir and bring to boil. Add the salt, bay leaf, and the Serrano chile. Reduce the heat, cover and simmer until the rice is tender, about 20 minutes. Remove the pan from heat. Scatter the peas over the top of the rice, cover, and let the rice stand 5 minutes. Fluff the rice with a fork, transfer to a serving bowl and serve.

Notes:  For a deeper colored rice, stir in 2 tablespoons of tomato paste when adding the salt, bay leaf and Serrano chile.

Tacos  

Ingredients

• 1 pack Corn Tortillas

• Grilled shrimp

• Red cabbage, finely shredded

• Queso Mexicano (cheese), finely grated

• 3 plum tomatoes, finely diced

• Bonefish Grill Bang-Bang Sauce

• Crema Sauce

• Guacamole

Directions:

Lightly grill the tortillas.  Add shrimp, cabbage, cheese, Bang-Bang Sauce, Crema Sauce, Guacamole and garnish with tomatoes.