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Saturday, November 16, 2013

Paleo Shrimp Tacos with Cilantro Lime Sauce

Well, this recipe certainly does NOT go with the Fall-theme of most of my recent posts, but who cares?  It's delicious.  For some reason I wanted to make a shrimp dish, and I figured that Mexican flavors would be a nice change.  Conveniently, we had a bit of a heat wave and it got up to 65 degrees the other day, which made it perfect for a more summery meal.  I found this recipe via Pinterest and only changed it a bit to make it Paleo-friendly.  This took a bit of prep/marinade time, but the actual cook time is minimal.  Plus, it's really easy.  We do not like heat/spice in our food, so we used very little spice, but as always, add more to your liking!  These were very mild and super flavorful, regardless of the lack of heat.  Here is what I did:
3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15) ¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers) 1 cup green onions (green and white parts) finely chopped (about 1 large bunch) ¼ cup finely chopped garlic (about 6 large cloves) ¼ cup fresh lime juice (about 2 large limes) ½ teaspoon salt ½ teaspoon black pepper 1 cup extra virgin olive oil - See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.MoTXsGqg.dpuf
 

Paleo Shrimp Tacos with Cilantro Lime Sauce
(serves 2-3)

Marinade:
  • 1 lb uncooked large frozen shrimp, thawed, tails removed
  • 2 chipotle peppers in adobo, chopped/mashed (more for more heat)
  • 2-3 cloves garlic, minced
  • juice of 1 lime
  • 1/4 c olive oil
  • salt & pepper
Cilantro Lime Sauce:
  • 1-2 serrano peppers, seeded and chopped (more for more heat)
  • 1/2 c fresh packed cilantro, stems removed
  • juice of 1 lime
  • 1 t chipotle sauce (from can of peppers- more for more heat)
  • salt & pepper
  • 1/2 c coconut milk (canned)
Taco Materials:
Preparation
In a bowl (or bag), combine marinade ingredients and add the shrimp.  Allow to marinade for at least 30 minutes.

In the meantime, prepare the sauce.  Combine all ingredients in a food processor, blender, or a bowl with an immersion stick.  Blend until smooth. Refrigerate until ready to use.
Preheat grill (or grill pan) to medium-high.  Skewer the shrimp on skewers and grill for just 2-3 minutes on each side, or until pink.

To serve, pile the shrimp and toppings on a tortilla and pour on some sauce.  Enjoy!
These tacos were delicious and refreshing!  The marinade alone is fantastic, but with the sauce and toppings, everything tastes amazing.  Try it for yourself!
Ingredients
Marinade
3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil
Cilantro Lime Sauce
2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream
Tacos
Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs
Special Equipment: Skewers
Preparation
Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.
Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.
Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.
Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.
Heat desired number of corn tortillas on grill then set aside.
Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.
- See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.vo696LYm.dpuf
Ingredients
Marinade
3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil
Cilantro Lime Sauce
2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream
Tacos
Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs
Special Equipment: Skewers
Preparation
Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.
Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.
Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.
Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.
Heat desired number of corn tortillas on grill then set aside.
Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.
- See more at: http://www.harvestranchmarkets.com/recipes/chipotle-shrimp-tacos-with-cilantro-lime-sauce/#sthash.vo696LYm.dpuf

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