Save this content for laterSave this content on your device for later, even while offline Sign in with FacebookSign in with your Facebook account Close

Shrimp tacos in less time than takeout pizza

By: J.M. HIRSCH The Associated Press
May 21, 2014
0
photo - This Mar. 17, 2014 photo shows a sweet and tangy shrimp taco in Concord, N.H. (AP Photo/Matthew Mead)
This Mar. 17, 2014 photo shows a sweet and tangy shrimp taco in Concord, N.H. (AP Photo/Matthew Mead) 

What I wanted was pizza. But I was too lazy to drive to the pizza shop to get it, and delivery is only an option if you order $40 or more. As much as I like pizza, that's a lot of pizza.

So I needed a dinner that was equally comforting, equally flavorful, but required less effort and time than heading into town. My inspiration? Well, aside from the pizza I wasn't having, a 1-pound bag of frozen raw shrimp.

I firmly believe that if you like shrimp, you always should have a few bags of them in the freezer. They thaw quickly, and cook even more quickly. As in minutes. I decided to convert my bag into sweet-and-tangy shrimp tacos, a good eat-with-your-hands sort of comfort food that would come together with minimal fuss.

Aside from the cooking of the shrimp, use this recipe as a guide. I like to top my tacos with soft goat cheese and avocado, but use whatever you like. Ditto for the flour tortillas; corn would be fine, too. Or if you want, take the same ingredients and dump them over a plate of tortilla chips for easy nachos.

Whatever you do, don't skip the tiny amount of sugar added when cooking the shrimp. It's a trick I learned from Alex Guarnaschelli. It acts like salt to help highlight the natural briny-sweet flavor of the shrimp.

SWEET-AND-TANGY SHRIMP TACOS

Start to finish: 20 minutes

Servings: 4

2 tablespoons butter

1/2 medium red onion, diced

1 pound shelled, raw large shrimp

1 teaspoon sugar

1/2 teaspoon red pepper flakes

1/2 cup thinly sliced Peppadew peppers

Ground black pepper

Four 8-inch flour tortillas

1 heart romaine lettuce, finely chopped

2 ounces crumbled fresh goat cheese

1 avocado, peeled, pitted and sliced

In a large saute pan over medium-high heat, melt the butter. Add the onion and saute until translucent, about 5 minutes. Add the shrimp and sugar and saute until just barely pink and firm, 3 to 5 minutes. Stir in the red pepper flakes and Peppadews, then heat for another minute. Season with black pepper.

Arrange a quarter of the romaine down the center of each tortilla, then top with a quarter of the shrimp and Peppadew mixture. Top each serving with a quarter of the cheese and avocado slices. Serve immediately.

Comment Policy
Register to the Colorado Springs Gazette
Incognito Mode Your browser is in Incognito mode

You vanished!

We welcome you to read all of our stories by signing into your account. If you don't have a subscription, please subscribe today for daily award winning journalism.

Register to the Colorado Springs Gazette
Register to the Colorado Springs Gazette
Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Already a Subscriber? LOGIN HERE

Subscribe to the Colorado Springs Gazette

It appears that you value local journalism. Thank you.

Subscribe today for unlimited digital access with 50% fewer ads for a faster browsing experience.

Subscribe to the Colorado Springs Gazette

Some news is free.
Exceptional journalism takes time, effort and your support.

Already a Subscriber? LOGIN HERE

articles remaining
×
Thank you for your interest in local journalism.
Gain unlimited access, 50% fewer ads and a faster browsing experience.