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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.
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Marinade Ingredients:
1/4 c 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 & 1/2 lb shrimp, peeled and deveined 1 cup shredded purple cabbage 1/4 c celery, sliced thin 1/4 c shredded carrots 1/4 c cilantro, chopped fine 1/3 c fresh tomatoes, diced package of large flour tortillas |
- 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 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.
