California Central Coast Recipes
Shrimp Tacos-TRT House Style
Shrimp Tacos-TRT House Style is another of my favorite ways to eat tacos! I'm a sucker anyway for fresh-good-tasting shrimp, and this recipe incorporates all the flavors of quickly sauteed shrimp and a vegetable trito, with zesty lime, green onion and shredded Romaine Lettuce for a simple garnish. I especially love to eat these tacos with hard corn taco shells -I love the crunch!
It is a simpler version of Shrimp Tacos - Central Coast Style
with less fuss to make, but I think just as good - especially if you are looking for a quick easy to throw together meal with a little elegance. As always the key is to use quality shrimp. In the recipe I call for shrimp with shell on. I thinks it gives the dish a little extra flavor if the shrimp are sauteed with the shell on. But, if you are in a hurry shelled uncooked shrimp will work just fine.
I like to serve these with our recipe for an authentic version of the true Mexican Rice accompanied by a nice freshly-made house salad.
Preparation time: 30 minutesCooking time: 15 minutes
1 pound 26-30 shrimp per pound shrimp shell on
3 Tablespoons olive oil
1 teaspoons dried oregano
2 cloves garlic sliced
1/2 teaspoons red pepper (or to taste)
1/3 cup chopped carrot
1/3 cup chopped onion
1/2 c diced tomato
1/2 c clam juice
8 hard taco shells
2 limes cut into quarters
shredded Romaine lettuce
green onion thinly sliced (both white and green parts)
grated Parmesan Cheese
1 In a sauce pan over medium high heat, add the olive oil, red pepper, oregano and garlic and saute until just fragrant.
2 Add the shrimp -shell on, and saute until just pink, about 3 to 5 minutes. Remove the shrimp from the pan, cover and set aside.
3 Add the carrot and onion to the pan, reduce heat and saute over medium heat until just soft and sweet, about 5 minutes -don't brown! Add the clam juice and tomato and cook until the sauce is slightly reduced and thickened and the tomato is broken down a bit.
4 While the sauce is cooking, shell the shrimp and slice into bite size pieces. Add the shrimp back to the pan, and cook just long enough to heat the shrimp through.
5 Serve immediately with the taco shells, shredded Romaine lettuce, grated Parmesan cheese and lime garnish.
Serve with a chilled Rhone white blend style wine.