Tuesday, December 28, 2010

Taco Tuesday: Mexican Scampi Tacos

Shrimp scampi has always been one of those dishes that I wish I cooked it more often. This recipe is a lower calorie version of traditional shrimp scampi plus it tastes amazing on a warm corn tortilla.

Mexican Scampi Tacos

1 lb shrimp, thawed and de-shelled (about 10-12 shrimp)
2 tbs oil
1 tbs butter
2 tbs garlic minced
1/4 tsp red chili pepper flakes
1/4 cup tequila
6-8 corn tortillas
1 cup lettuce chopped
1/2 cup tomatoes diced
1/2 lime
1/4 cup queso fresco crumbled

Put the skillet on medium-low heat, pour the oil on the butter onto the skillet. Once the butter is melted and the oil swirls around the skillet easily add the garlic.

Warning: if your garlic starts to brown, the heat is too high and will result in a bitter tasting scampi. Cook the garlic for about 3 minutes until it looks soft and slightly golden and very aromatic. Top the garlic with red chili pepper flakes.
Throw the shrimp into the skillet, cook until the shrimp is almost completely pink and they are just about to curl up (about 3 minutes).
Now we get to add the tequila! If you have a gas stove, pour the tequila into the skillet. Tip the skillet so some of the tequila-shrimp  liquid pours into the flame (think a teaspoon of the liquid) and then put the skillet flat on the stove. You should see a blue flame over the entire skillet burning off the alcohol and giving your scampi major flavor.
It is so unfortunate that I could not capture the flame on the shrimp. This is the best you're going to get!

If you don't have a gas stove, just let the tequila simmer and the alcohol will cook off. To finish this, squeeze the juice of half a lime over the shrimp.

To assemble your tacos, take warm tortillas and layer the lettuce, 2-3 shrimp, a couple of diced tomatoes and a sprinkle of queso fresco.


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