In a bowl mix 3 tablespoons of olive oil, paprika, cumin, salt and pepper to taste
Add the shrimp and mix until covered, refrigerate until we have everything ready to serve
In another bowl combine bacon, cabbage, garlic powder, lemon, coriander, 2 tablespoons of olive oil and salt and pepper to taste
Mix the cream with lemon zest, lemon juice and a little garlic powder, salt, and pepper to taste
Heat a pan and when it is hot cook the shrimp until they change color. As soon as they change color remove from the heat and settle on a plate
Serve the tacos by putting avocado slices on the hot tortillas, shrimp, coleslaw, lemon cream
For the record, these shrimp would also be great in a salad or over some cilantro-lime brown rice. However, you should feel free to eat this salsa on its own, add it to burritos and fajitas, or use it to spice up salads, flank steak, grilled chicken or fish
I wanted to make really colourful fish taco’s that were quite basic but still had a bit of a special edge to them so I went with fried hake, pickled carrots and cabbage, red onion, crispy radishes and mango with a very easy dressing made of sour cream and avocado
Get your sushi “fix” with this easy shrimp sushi roll salad and a creamy sriracha dressing. “Sticky” rice – Cooked brown rice is tossed with seasoned rice vinegar and chia seeds resulting in a “sticky” rice once it has been refrigerated
Remove from heat and fill withshrimpsalad. In a bowl, toss shrimpwith Old Bay seasoning and transfer to a steamer insert*, and place above boiling water
Popcorn ShrimpTacoswith Corn Salsa and Cilantro Lime Sauce ~ Crunchy Popcorn Shrimp Loaded with Corn and Tomato Salsa and Drizzled with Cilantro Lime Sauce
Cabbage, thinly sliced. But, I did manage to cook a little this past weekend, and these shrimptacoswith avocado corn salsa and herb crema (um, sorry for that lengthy title, I usually try not to be THAT person) made everything a little less crazy around here
Rub steak with taco seasoning and sear until desired doneness, flipping once. In a salad bowl, add romaine, seared steak, corn, black beans, tomatoes, and scallions
Cut your cabbage into pieces, and place in batches in your food processor fitted with the s blade or course shredding disc, and pulse quickly just a few times, until chopped roughly
season with salt and pepper. Slice the shrimp lengthwise, you'll have twice as many pieces of shrimp for the salad and when they cook, they will twist into small corkscrew shapes
Mix with onion and dill, then add the mayonnaise. Not so dissimilar to Toast Skagen or this Swedish shrimpsalad, but being served on small crisp dark rye bread slices, it's a a great and festive mouthful
Serve in a bowl or over fresh greens, topped with fresh avocado slices. This recipe utilizes the frozen, cooked shrimp you can find in the frozen section at just about any store
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