FEATURED RECIPES

GRILLED SHRIMP TACO WITH KEY LIME MARINADE

Featuring:
La Banderita Corn/Flour Tortillas #22706

INGREDIENTS

Ingredients for shrimp and marinade:

  • 1 tablespoon minced garlic
  • 1 tablespoon olive oil
  • 3/4 cup beer
  • 1/2 cup orange juice
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon oregano
  • 1/4 teaspoon salt
  • 1/4 cup cilantro leaves
  • 1/4 cup of chopped green onion
  • 15 to 17 extra large raw shrimp (peeled and deveined)


Ingredients for spicy red sauce:

  • 6 arbol chiles
  • 1 large tomato
  • 1 garlic clove
  • 1/4 teaspoon of black pepper
  • 1/2 tablespoon salt plus 1/4 teaspoon
  • 1/2 cup water (from the water chiles boiled in)

Ingredients for sauteed onions:

  • 1  tablespoon olive oil
  • 1 large onion, sliced
  • 1/2 teaspoon seasoning salt

Ingredients for serving:

  • 8 La Banderita Corn/Flour Tortillas
  • 1 large avocado, cut into small chunks
  • 1 tomato, cut into bite size cubes
  • 1/2 cup cilantro leaves
  • 1/2 orange (peeled and cut into small pieces- fleshy part)
  • 4 key limes (peeled and cut into small pieces- fleshy part)
  • ½  cup sour cream or crema

DIRECTIONS

Marinade:
In a big bowl add all ingredients. Cover and place in the refrigerator for at least 2 hours or if time permits overnight.

Spicy Red Sauce:
Fill pot with water halfway and add 1/2 tablespoon of salt. Place pot over medium high flame and bring to a boil. Then add chiles de arbol and tomato. Boil for 25 to 30 minutes or until tomato can be pierced with a fork.

Remove stem from chiles. Next add chiles, tomato, garlic clove, pepper, 1/4 teaspoon of salt, and water chiles boiled in  to a blender. Blend for 2 minutes.  Place red sauce in bowl and set to the side.

Sauteed Onions:
In a large frying pan over a medium flame add olive oil, and allow oil to get hot. Then add sliced onion and seasoning salt. Fry on each side for a 5 minutes or until onion is limp. Set to the side.

Back to the shrimp:

Remove all shrimp from bowl and cut each shrimp in half.  Then take a several big wooden skewers and place 5 to 6 pieces of shrimp on each skewer.
Fire up the grill and allow it to get hot.
While you’re waiting for the grill to get hot start preparing the taco dress up.

Toppings:
Cut all vegetables and fruit as directed. Place on table along with sour cream, sauteed onions, and spicy red sauce.

 

Grill Shrimp:

Place skewered shrimp on grill. Cook on each side for 3 to 4 minutes. or until pink/white and cooked all the way through.

Heat tortilla on open flame or grill until charred.

To Assemble:
 Start with a warm corn tortilla, then add a fork full of sauteed onions, 4 to 5 pieces of shrimp, a big spoon of spicy red sauce, a few pieces of tomato, a few avocado chunks, 2 or 3 cilantro leaves, a dollop of sour cream or crema, and lastly sprinkle with fleshy parts of orange and key lime!