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Shrimp with Lime Dressing and Crunchy Vegetables (Tacos)
Rick Bayless: Authentic Mexican, page 127
40 minutes
4 servings
Main Dish
0
356 cal/serving
jdelaney72
about 3 cups, enough for 12 tacos, serving 4 as light main course
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.
https://cloudcookbook.jeffdelaney.com/recipes/151