Page 13 - COVERS_HOMESHOPPERAUGUST-2017.indd

Ingredients
Directions
Marinate & Cook Shrimp:
Rinse, peel & devein fresh shrimp (You’ll want to remove both inside & outside veins).
Place shrimp into small bowl (assuming ~1lb), add 1T EVOO, juice from 1⁄2 lime, & ~1-2T fresh, prepared salsa.
Mix shrimp in marinade & let sit for ~15 mins.
Add shrimp & marinade juices to a slightly pre-heated skillet, and cook on medium-low, until shrimp turn pink (avoid overcooking), these shrimp were fairly small (cooked in ~5 mins). Make Lime Slaw:
In another mixing bowl combine ~1/2 cup of both red & green shredded cabbage, juice of 1⁄2 lime, ~2T of jalapeño yogurt sauce, S&P to taste, and 1T fresh salsa (This qty makes slaw for several tacos, but make more slaw for larger amount).
Toss slaw mis well. and set aside to chill in refrigerator until you’re ready to assemble tacos. Assemble Tacos!:
Slightly heat white corn tortillas in skillet on stove.
Plate tortillas, then add desired amount of Mexican Cheese Blend (~1 oz +/taco)..
Next add desired amount of cooked shrimp, fresh salsa (or pico de gallo).
Top with prepared slaw mix (about 2 oz), and add sour cream & chopped cilantro as desired!
3⁄4 -1 lb fresh shrimp (peeled, de-veined on both sides).
1 cup fresh green cabbage, finely shredded (I bought mine pre-shredded).
1 cup red cabbage, finely shredded (I bought pre-shredded).
8 oz bag Mexican Cheese Blend, shredded (we’ll use ~1T/ taco).
2 limes, quartered.
1 cup Jalapeño yogurt dip, Skotidakis brand (I get at Cost-co, If unavailable: mix 8-oz plain Greek yogurt, whisk with paprika, little cayenne pepper, lime juice & chopped jalapeño, and 1 tsp prepared salsa).
fresh salsa (or pico de gallo, from refrigerated section at store, I use medium heat).
1 package white corn tortillas (small size).
1T Extra Virgin Olive Oil (EVOO), for marinating shrimp.
Sea salt, to taste.
Ground black pepper, to taste.
*Chopped cilantro, for topping (optional).
*Sour cream, for topping (optional).
Cooking
HOMESHOPPER 11