Garlicky Shrimp Tacos

Name: Garlicky Shrimp Tacos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons Heaping cayenne pepper; 59 milliliters finely chopped cilantro; 8 6-inchs taco shells or warmed 6-inch corn tortillas; 0 teaspoons Heaping dried marjoram; 0 teaspoons Heaping dried tarragon; 0 teaspoons Heaping dried thyme; 8 garlic cloves, minced; 2 Hass avocados, cut into 1/3-inch dice; 4 servings Salsa and lime wedges, for serving; 3 Tbsps extra-virgin olive oil; 3 plum tomatoes, diced; 4 servings Salt; 454 grams cooked and peeled small bay shrimp; 59 milliliters sun-dried tomatoes; 1 Tbsp unsalted butter

The recipe Garlicky Shrimp Tacos could satisfy your Mexican craving in around 45 minutes. This recipe makes 4 servings with 528 calories, 30g of protein, and 30g of fat each. This recipe covers 29% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free and pescatarian diet. It works well as a rather pricey main course. A mixture of salt, cilantro, bay shrimp, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

In a bowl, cover the sun-dried tomatoes with hot water and let stand for 5 minutes.

Ingredients you will need

Sun Dried Tomatoes

Water

Equipment you will use

Bowl

Drain, pat dry and finely chop.

In a small bowl, combine the thyme, marjoram, tarragon, cayenne and 1/4 teaspoon of salt.

Ingredients you will need

Marjoram

Tarragon

Ground Cayenne Pepper

Thyme

Salt

Equipment you will use

Bowl

In a large skillet, melt the butter in the olive oil over moderate heat.

Ingredients you will need

Olive Oil

Butter

Equipment you will use

Frying Pan

Add the garlic and cook until fragrant, about 30 seconds.

Ingredients you will need

Garlic

Add the fresh and sun-dried tomatoes and the herb mixture and cook for 2 minutes, stirring.

Ingredients you will need

Sun Dried Tomatoes

Add the shrimp and cilantro and cook until the shrimp are just heated through.

Ingredients you will need

Cilantro

Shrimp

Fill the taco shells with the shrimp mixture and top with the diced avocados. Alternatively, fill the warmed tortillas with the shrimp and avocados and fold in half.

Ingredients you will need

Taco Shells

Tortilla

Avocado

Shrimp

Serve the tacos at once, with salsa and lime wedges.

Ingredients you will need

Lime Wedge

Salsa

Equipment

Bowl

Frying Pan

Ingredients

Servings:

0teaspoons

Heaping cayenne pepper 59milliliters

finely chopped cilantro 86-inchs

taco shells or warmed 6-inch corn tortillas 0teaspoons

Heaping dried marjoram 0teaspoons

Heaping dried tarragon 0teaspoons

Heaping dried thyme 8

garlic cloves, minced 2

Hass avocados, cut into 1/3-inch dice 4servings

Salsa and lime wedges, for serving 3Tbsps

extra-virgin olive oil 3

plum tomatoes, diced 4servings

Salt 454grams

cooked and peeled small bay shrimp 59milliliters

sun-dried tomatoes 1Tbsp

unsalted butter

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try GIFFT by Kathie Lee Gifford Pinot Grigio. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 15 dollars per bottle.