ASIAN SHRIMP TACO

“FOR A SPEC-TACO-LAR- DAY”

Prep time : 1hr or less

All you need:

1.Pico de gallo:

1 yellow onion or red, 1 small tomato,

Cilantro (1/2 tbs or less), 1/2 red bell pepper,

1/2 lime wedge, 1-2 jalapeno,

2.Guacamole:

Sliced guacamole or guacamole dip (bought or homemade):

1 small red onion, 1/2 red bell pepper, 1/2 lime wedge,

1/2 tbs cilantro ( this is for guac dip),

3. Parmesan chili cream( sub for crema)

4tbs whipping cream, Hefty grate of parmesan cheese,

1/2 tsp chili garlic oil,

4.Marination for shrimp:

1 tbs Thai red curry paste (home made or my Preferred go to- is “Thai taste” red curry paste from whole foods ),

1tsp chili garlic oil (homemade or bought),

1/2 pound shrimp -1/4 tsp salt,

*Marinate overnight or 30 min to an hour*

5. Other important ingredients :

corn tortillas (vista hermosa from whole foods),

Arugula( or any preferred greens), olive oil,

1/4 lime wedge, chili garlic oil.

Directions :

1. Pico de gallo:

Set the oven to 350°. On a sheet tray place the red bell peppers, jalapenos and onions with a little drizzle of olive oil and bake for 10 mins. Once it’s done take it out of the oven and let it cool for a little. Then dice everything up, add to a bowl with 1/2 squeeze of lime,1/4 tsp salt and 1/2 tsp cilantro and refrigerate.

2. Parmesan chili garlic cream:

On medium heat add 5 tbs of whipping cream in a pan bring it to a slight sizzle. Add a hefty grate of fresh parmesan cheese and cook till the cheese is melted then add the chili garlic oil and cook till it becomes a smooth velvety cream. Keep aside too cool.

3. Shrimp:

it’s best to marinate the shrimp overnight to let the flavors develop. But if your are in hurry 30 mins-1 hr will do. All you need to do is add the shrimp to the pan with a little olive oil and cook till it’s crispy on the edges .

Let’s Plate:

First spread the guacamole down on the tortilla. Then place a couple of arugula down followed by the crispy shrimp. Top it off with some chili garlic oil , parmesan cream and pico de gallo. Sprinkle some cilantro and a 1/4 squeeze of lime and it’s ready to serve !.