Tuesday, July 17, 2012

Shrimp Tacos Gobernador

This is not a classic shrimp tacos recipe- this is comfort food. A smokey, Mexican-style tomato sauce makes the perfect bed for tender shrimp, and is bursting with flavor from the herbs and spices. Wrapped up in tender corn tortillas, these tacos are best served on a platter for guests to help themselves. The smokey and spicy tacos are perfectly complimented by a cool slaw or corn and avocado salad. Enjoy this different and delicious shrimp taco recipe!

Shrimp Tacos Gobernador
A smokey tomato sauce cradles tender shrimp in corn tortillas with melted cheese.
Serves 4

1 tablespoon olive oil
1 onion, minced
2 tomatoes, seeded and chopped
1 green or red bell pepper, diced
1 pound shrimp, peeled and deveined, chopped
1 cup canned tomato puree
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
8 corn tortillas
1/2 cup shredded Oaxaca or mozzarella cheese
Lime wedges, for serving
Cilantro, for serving
Hot sauce, for serving

In a large heavy saucepan, heat the olive oil over medium-high heat. Add the onions and cook until translucent, about 3 minutes. Add the tomatoes and bell pepper and cook for 3 minutes. Add the shrimp and cook for 3 minutes. Stir in the tomato puree, oregano, bay leaf, and smoked paprika. Cook for 5-10 minutes until slightly reduced. Season with salt and pepper, to taste. Remove the pan from the heat and set aside. Remove the bay leaf and discard.

Heat a large heavy skillet over medium-high heat. Lay 2 tortillas, flat on the bottom of the pan, side by side. Put a small mound of cheese on 1 side of each tortilla. Wait until the cheese melts slightly, about 1 minute, and then add about 2 tablespoons of the shrimp mixture to each tortilla. Fold the tortillas over into half-moon shapes and cook to melt the cheese completely, another 1 to 2 minutes. Transfer to a platter and keep warm.
Repeat with the remaining tortillas, cheese, and shrimp mixture. Arrange the tacos on a serving platter and serve with lime wedges, cilantro and hot sauce on the side.

Recipe adapted from Food Network

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