Let’s Talk About Shrimp…Shrimp Tacos
Get out your prawns! The most amazing shrimp I’ve ever had was in a little outside café in San Juan, Puerto Rico. The owner came and sat at our table and instructed my husband and me how to properly eat a large prawn. (They were enormous by the way!). Did you know you can eat the legs and the brains of the prawn? I was hesitant, but found both to be absolutely delicious. After that, I’ve found myself to a fan of all shrimp and couldn’t wait to celebrate on May 10th! Here are a few fun facts about shrimp to start off your party.
- Most of the shrimp consumed in North America comes from the Atlantic, Pacific, or the Gulf coast.
- Large jumbo shrimp are referred to as prawns
- When purchasing fresh shrimp, smell it first and look for a salty ocean scent
- Shrimp change color when heated, due to heat induced chemical change in their shells.
Shrimp tacos are one of my favorite summertime recipes for this great seafood. Pair with rice or vegetables, maybe a nice bottle of white wine and enjoy!
1/2 cup sour cream
3 tablespoons mayonnaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 1/2 pounds large shrimp (peeled)
3 tablespoons butter, melted
2 cloves of garlic (minced)
4 limes (cut into quarters)
8 6-inch corn tortillas
2 cups of shredded lettuce or cabbage
- Heat grill to medium-high. In a small bowl, whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
- Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.) In a small bowl, combine the butter and garlic. Brush the shrimp with the garlic butter.
- Place the shrimp on grill with the limes. Cook for about 4 minutes on each side or until the limes are browned. If you prefer you can lightly salt to shrimp.
- Grill the tortillas (30 seconds on each side)
- Take the shrimp off the skewers and place inside the tortillas. Top with the cabbage, sour cream sauce, and salsa. Squeeze lime over everything and enjoy!