Please pardon our bugs...this site is still under construction (#171005)
Shrimp with Lime Dressing and Crunchy Vegetables (Tacos)
40 minutes
Main Dish
0 of 0
0
about 3 cups, enough for 12 tacos, serving 4 as light main course
356 cal/serving
Rick Bayless: Authentic Mexican, page 127
Ingredients
    Shrimp
  1. 1medium (≈67gestimated from: Limes, raw [fruit (2" dia)]) Lime halved
  2. 1/2tsp (≈1.2gestimated from: Spices, pepper, black [tsp, ground]) Black Pepper
  3. 1/4tsp (≈0.5gestimated from: Spices, allspice, ground [tsp]) Allspice, Ground
  4. 3medium (≈0.3gestimated from: Spices, bay leaf [medium leaf] - MANUAL/ESTIMATE_OBSERVATION: 28 dried leaves per 0.12 oz container (Great Value brand)) Bay Leaves
  5. 12oz (340.2goz → g) Shrimp in shells
    6. Completing
  6. 1/2small (≈35gestimated from: Onions, raw [small]) Red Onion 1/4 inch dice
  7. 1medium (≈123gestimated from: Tomatoes, red, ripe, raw, year round average [medium whole (2-3/5" dia)]) Tomato cored and cut into 1/4 inch dice
  8. 5medium (≈22.5gestimated from: Radishes, raw [medium (3/4" to 1" dia)]) Radishes finely chopped (plus another for garnish)
  9. 1 1/2tbsp (≈1.5gestimated from: Coriander (cilantro) leaves, raw [cup]) Cilantro finely chopped (plus a little more for garnish)
  10. 2 1/2tbsp (≈37.8gestimated from: Lime juice, raw [cup]) Lime Juice fresh squeezed
  11. 5tbsp (≈68gestimated from: USDA Commodity Food, oil, vegetable, soybean, refined [tablespoon]) Vegetable Oil half olive and half vegetable
  12. 1/2tsp (≈3gestimated from: Salt, table [tsp]) Salt
  13. 2medium (≈56gestimated from: Lettuce, cos or romaine, raw [leaf outer]) Romaine Lettuce leaves (or leaf lettuce) for garnish
    14. Serving
  14. 12small (≈228gestimated from: Tortillas, ready-to-bake or -fry, corn [enchilada]) Tortillas, Corn
Steps
  1. 1 THE SHRIMP: Squeeze the two lime halves into a medium-size saucepan, then add the two squeezed rinds, and black pepper, allspice, bay leaves and 1 qt water. Cover and simmer over medium-low heat for 10 minutes.
  2. 2 Raise the heat to high, add the shrimp, re-cover and let the liquid return to a full boil. Immediately remove the pan from the heat, hold the lid slightly askew and strain off all the liquid. Re-cover githtly, set aside for 15 minutes, then rinse the shrimp under cold water to stop cooking.
  3. 3 Peel the shrimp, then devein. If the shrimp are medium or larger, cut them into 1/2 inch bits; place in a bowl.
  4. 4 OTHER PRELIMINARIES: Add the red onion, tomato, radish and cilantro to the shrimp. In a small bowl or a jar with a tight-fitting lid, combine the lime juice, oil and salt.
  5. 5 COMBINING AND SERVING: Shortly before serving, mix the dressing ingredients thoroughly, then pour over the shrimp mixture. Toss to coat everything well, cover, and refrigerate or set aside at room temperature.
  6. 6 Line a shallow serving bowl with the lettuce leaves. Taste the shrimp mixture for salt, scoop it into the prepared bowl and serve, garnish with sprigs of cilantro or radish roses.
Comments
no comments yet