Shrimp Tacos
Credit for this recipe is given to Franz, our late, great Snowshoe cat. He hovered over me every minute of the preparation for this recipe. Franz loved shrimp.
Marinade Ingredients
1/4 cup stir-fry, Hoisin, or sweet barbecue sauce
2 tbsp honey
2 tsp Pick-a-Peppa sauce (optional)
1 tsp Tabasco sauce
1 tsp red pepper flakes, crushed
2 tbsp balsamic vinegar
2 tbsp butter
1/4 cup stir-fry, Hoisin, or sweet barbecue sauce
2 tbsp honey
2 tsp Pick-a-Peppa sauce (optional)
1 tsp Tabasco sauce
1 tsp red pepper flakes, crushed
2 tbsp balsamic vinegar
2 tbsp butter
Filling Ingredients
1/4 cup stir-fry, Hoisin, or sweet barbecue sauce
2 tbsp honey
2 tsp Pick-a-Peppa sauce (optional)
1 tsp Tabasco sauce
1 tsp red pepper flakes, crushed
2 tbsp balsamic vinegar
2 tbsp butter
1/4 cup stir-fry, Hoisin, or sweet barbecue sauce
2 tbsp honey
2 tsp Pick-a-Peppa sauce (optional)
1 tsp Tabasco sauce
1 tsp red pepper flakes, crushed
2 tbsp balsamic vinegar
2 tbsp butter
Steps
- Combine all marinade ingredients - except butter - in a bowl. Put in the shrimp, and pour the marinade over it. Stir slightly to coat shrimp. Let marinate in refrigerator for at least one hour.
- Prepare the filling by chopping all of the remaining ingredients. (Or put in separate little bowls for guests to pick and choose.)
- Cook shrimp in butter and marinade in skillet on medium heat on the stovetop. Keep stirring, so the marinade sauce doesn't stick. I cook until it's bubbly and the shrimp look done. Don't overcook. Alternatively, you put the shrimp and marinade into an oven-proof casserole dish , dot with the butter, and cook in a 325° F degree pre-heated oven for about 20 to 25 minutes. Stir occasionally and keep checking - don't overcook.
- Warm tortillas in foil in the oven for a few minutes. Fill with shrimp mixture and filling vegetables.