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1/2 cup lime juice
6 tablespoons chopped fresh peeled garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
1/4 cup peanut oil
1/4 cup butter, diced
Additional salt and pepper to taste
8 corn tortillas
Topping:
3 medium radishes, grated
1 cup thinly sliced cabbage
1 medium tomato, seeded and diced
1/4 cup cilantro leaves
In a small bowl, combine shrimp, lime juice, garlic, salt and pepper. Set aside to marinate for 15 minutes.
Meanwhile, place flour in a medium bowl. Remove shrimp from marinade and drain well. Set marinade aside. Toss shrimp in flour to coat. Remove shrimp to a separate plate. Discard any remaining flour.
Heat peanut oil in a medium sauté pan over medium high heat. Sauté shrimp for 3 minutes. Add remaining marinade and sauté for another 3 minutes. Finish off the dish by adding butter and tossing with the shrimp and garlic mixture. Add additional salt and pepper to taste.
Combine topping ingredients in a small bowl and set aside.
Heat tortillas one at a time in a small, dry sauté pan over high heat, just until hot and softened. Stack 2 tortillas on top of each other, fill with one-quarter of the shrimp and top with desired amount of topping. Serve immediately.
Makes 4 tacos.
Garlic Shrimp Tacos recipe
4 ounces fresh rock shrimp1/2 cup lime juice
6 tablespoons chopped fresh peeled garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup all-purpose flour
1/4 cup peanut oil
1/4 cup butter, diced
Additional salt and pepper to taste
8 corn tortillas
Topping:
3 medium radishes, grated
1 cup thinly sliced cabbage
1 medium tomato, seeded and diced
1/4 cup cilantro leaves
In a small bowl, combine shrimp, lime juice, garlic, salt and pepper. Set aside to marinate for 15 minutes.
Meanwhile, place flour in a medium bowl. Remove shrimp from marinade and drain well. Set marinade aside. Toss shrimp in flour to coat. Remove shrimp to a separate plate. Discard any remaining flour.
Heat peanut oil in a medium sauté pan over medium high heat. Sauté shrimp for 3 minutes. Add remaining marinade and sauté for another 3 minutes. Finish off the dish by adding butter and tossing with the shrimp and garlic mixture. Add additional salt and pepper to taste.
Combine topping ingredients in a small bowl and set aside.
Heat tortillas one at a time in a small, dry sauté pan over high heat, just until hot and softened. Stack 2 tortillas on top of each other, fill with one-quarter of the shrimp and top with desired amount of topping. Serve immediately.
Makes 4 tacos.
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© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.
© Copyright 1999-2012 Recipe Goldmine™ | Trademark
No portion of this website may be reproduced without permission.