San Felipe Shrimp Tacos

Rosa Mexicano Restaurant Recipe

1 jalapeno, seeded and cut into thin strips
2 cups red cabbage, sliced very finely
1/2 cup shredded carrots
1 tablespoon chopped parsley
1/2 cup apple cider vinegar
2 tablespoons kosher salt
1 teaspoon granulated sugar

Mix all ingredients in a bowl. Allow to sit for at least 1 hour before serving.

1 cup olive oil
1/2 cup lime juice, fresh squeezed
1 cup orange juice
1 tablespoon fresh thyme, chopped
1 tablespoon fresh oregano, chopped

Mix together oil, lime and orange juices, and herbs. Cover and reserve until ready to use.

1/2 cup ripe pineapple, diced very small
1/2 cup fresh ripe mange, diced very small
1/2 cup fresh ripe papaya, diced very small
1/4 cup fresh squeezed lime juice
1/2 cup fresh squeezed orange juice
2 each Chile de arbol, toasted and crushed
1 tablespoon granulated sugar
Kosher salt to taste

Mix all ingredients together in a bowl and season to taste. Allow to sit for at least 30 minutes until ready to use.

Chipotle Crema
1 cup creme fraiche
2 tablespoons chipotle in adobo, pureed in the food processor.

Mix together the creme fraiche and the chipotle puree. Reserve cold until ready to use.

12 wild shrimp, peeled and deveined
The marinade
The salsa
The cabbage
Banana leaf
Chipotle crema
Watercress leaves
Radish, cut into julienne
Lime juice
12 Corn tortillas
12 wooden skewers, 6 inches long

Soak the skewers in water for a while so they won’t burn when grilled. Skewer the shrimp through the head to the tail so they stay straight when cooking. Put the shrimp in the marinade for about 10 minutes. Once marinated, season with salt and grill for about 2-3 minutes on the first side and then about two minutes on the second side.

Heat the tortillas in a dry saute pan until they soften up. Lay them out on plates or on a platter if serving family style. In a bowl, toss the watercress leaves with the radish julienne an a little lime juice and salt.

Spread the salad over the tortillas. Take 1 tablespoon of the cabbage and put on each tortilla. Top the cabbage with the shrimp. Top each shrimp with about 1 tablespoon of the salsa. Top with the chipotle crema, just a little drizzle.

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