08 February 2005

ok... shrimp tacos with fresh salsa

so i thought i'd throw everyone a bone. we're not having this for dinner tonight, but it is one of my favorite recipes, so here goes:

shrimp tacos

2-3 lbs 16-20 count or larger shell-on shrimp, peeled and deveined
2 lemons
4 limes
1 T sugar
2 T sea salt (i prefer french gray salt)
1 T coarsely ground black pepper
2 shots silver tequila (preferably a good one like patrón)
4 good-sized cloves garlic, minced fine
2 serrano chiles, minced very fine (if you like it really hot, leave the seeds and ribs. if not, remove... and PLEASE wear gloves!)
1 bunch cilantro, chopped

place all ingredients in a large ziploc bag and stash in the fridge for at least 2 hours, but up to 6 if possible. the shrimp will be sort of gray and almost look cooked from all that citrus. if you can't use shrimp this size, thread them on wooden skewers that have soaked in water for a half hour or so.

cook over medium-med hi coals (or flame if your grill is gas or stovetop) for a couple minutes a side. serve with salsa, flour or corn tortillas, avocado, and cheese if desired. i'd recommend a nice sharp jack if you can find it.

fresh salsa

4 lbs almost overripe tomatoes (romas are best, i've found)
1 lg. red onion, diced fine
1 yellow and 1 orange bell pepper, diced fine
4 limes, juiced
2-4 cloves garlic, minced fine
2-5 serranos OR 1-2 habañeros (depending on how hot you and yours like your salsa. 2 habañeros would result in a truly assplosive salsa... ie, if you think it's hot now, wait till tomorrow!), minced fine - PLEASE WEAR GLOVES!!!
1 bunch cilantro, chopped
sea or kosher salt
plenty of freshly ground black pepper

combine all ingredients in a large non-reactive (ie, no metals) bowl. cover tightly and store in fridge up to one week. also, for a killer guacamole, mash 3 or 4 avocados and add about half a cup of this salsa. it's wicked good.

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