Garlicky Shrimp-Cilantro Tacos (Tacos De Camarones Al Mojo De Aj

cookiedog's Note:

This is party food from the Cinco de Mayo Party article in Sunset magazine. Recipe courtesy Thomas Schnetz the owner of a popular Oakland restaurant. If you like garlic, and you like shrimp, you'll love this recipe!

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Serves: 8

Yield: 16.0 tacos

• 1/4 cup vegetable oil
• 1 lb white onion, peeled and thinly sliced
• 2 -3 serrano chilies, stemmed, seeded, and thinly sliced
• 4 tablespoons butter
• 3 tablespoons finely chopped garlic
• 2 1/2 lbs shrimp, peeled, deveined, and halved lengthwise (21-25 per lb.)
• 1 cup coarsely chopped fresh cilantro
• kosher salt
• 16 corn tortillas, warmed
• 2 limes, cut into wedges

Directions:

1. Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
2. Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
3. Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
4. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
5. Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top.

Reviews

[Dr. Jenny]

DH and I made these tacos for lunch today and loved them. I halved the recipe (using 1 lb of shrimp), with the exception of the serrano peppers, of which I used 2. The only other modification is that we used olive oil in place of vegetable oil. I will definitely make these tacos again. Both DH and I prefer flour tortillas, so that is what I will use next time (I had corn tortillas on hand from another recipe). The freshly squeezed lime juice over the top is a must. Thanks for this keeper--it makes me think of warmer days!

[Jekase]

I tried this recipe first by seeing in Sunset Magazine as well. It is one our family favorites. I would suggest, after reading one of the reviews, DON'T use precooked shrimp. I use the large ez-peel shrimp. I also serve these with Jack cheese and shredded cabbage. I quickly fry the corn tortillas just to make them slightly crispy. Thanks for printing this - I lost my magazine and we're having them this evening.

[TexasKelly]

Hubby & I thought this was excellent! I cut the recipe in half and used flour tortilla's but besides that I didn't change anything. This really does not need tweaking in my opinion, it is just perfect the way it is. Thanks for posting.