Monday, September 12, 2011

Chef Ian & Brittany Present: Spicy Shrimp Tacos

After moving into the new house, I found myself with a conundrum. What do I have to post about after the constant stream of information regarding our build? Ian suggested we start up this series again... so here it is, a new Chef Ian & Brittany Presents.

A few weeks ago we decided to experiment with shrimp kabobs. I made up a pretty basic recipe and it turned out to be delicious. Spicy Shrimp Tacos were born. Here are the players:

Starting Lineup:

  • Shrimp - Large, Raw, Deveined, Tail-Off
  • Garlic
  • Olive Oil
  • Red Pepper
  • Onion
  • Lemon

Backup Team (Optional Players):

  • Crushed Red Pepper
  • Salt & Pepper

Start by having your sous chef (Ian) chop the onion and red pepper into chunks.Throw them into a mixing bowl.

Drain any liquid from the shrimp and add to the bowl. Toss in 1 tablespoon of minced garlic. We like the big jar of minced garlic from Costco but fresh is always better. If you like the tacos to have a bit of a kick, add in 1/2 teaspoon of Crushed Red Pepper. Add salt and pepper as desired... I feel it doesn't need it. Pour in 3 tablespoons of Olive Oil.

Yummy Lemon. Zest half a lemon and squeeze a few drops of juice into the bowl. Mix well - I use my hands since I am going to be putting the shrimp onto skewers anyway.

Skewer Up! (How I Met Your Mother Reference - *LAUGH*) Tip: Best way to make sure the shrimp doesn't fall off - poke the skewer through the large portion and the tail. Throw on the barbecue over medium heat.

My sous chef was careful not to set the house on fire... we are currently grilling out of our garage. =] The skewers took about 8-10 minutes to cook on each side.

Warm up some tortillas, de-skewer the shrimp and chow down. We like to have Spanish Rice wrapped up with the shrimp. I'll share that delicious recipe later. To combat the heat, Ian adds some fresh lime juice and I like a dollop of sour cream. Enjoy!

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