Text 16714, 97 rader
Skriven 2014-09-06 16:54:56 av Dave Drum (1:261/38)
Ärende: Chile 7498
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Shrimp Tacos w/Mango-Avocado Salsa
 Categories: Seafood, Fruits, Vegetables, Chilies
      Yield: 4 Servings

     10    To 12 tortillas

MMMMM---------------------------SHRIMP--------------------------------
      1 lg U-20 shrimp; peeled,
           - deveined
      1 qt Water
      1 tb Kosher salt
      1 c  Ice cubes
           Olive oil
           Skewers for grilling; if
           - bamboo, soak in water for
           - an hour

MMMMM---------------------------SALSA--------------------------------
      1    Frim-ripe mango; peeled, in
           - small dice
      1    Ripe avocado; seeded, peeled
           - in small dice
      2 tb Fine chopped red onion
      1    Fresh jalapeño; minced
      3 tb Fresh lime or lemon juice
    1/2 ts Kosher salt
      2 tb Chopped fresh cilantro
           - leaves (opt)

  If you are starting with frozen shrimp, put a quart of
  cold water in a large bowl and add a tablespoon of salt.
  Stir until the salt is dissolved. Add the shrimp and
  several large ice cubes. Let sit until defrosted (keep ice
  in the water). If your shrimp is fresh or already
  defrosted, if you want you can put the shrimp in salty
  water for 15 minutes or until you are ready to thread
  skewers and grill the shrimp.

  Prepare the salsa. Place the chopped mango, avocado, red
  onion, jalapeño in a bowl. Sprinkle with salt and gently
  toss with fresh lime or lemon juice. Add fresh cilantro
  (if using) right before serving.

  Prepare your grill for high direct heat (you'll know it's
  hot enough when you can hold your hand 1 inch above the
  grill grates for 1 second).

  Use two bamboo skewers at a time to thread the shrimp.
  This will make it easier to turn and keep the shrimp from
  spinning on the skewer. Starting at the big end of the
  shrimp, hold the shrimp in a tight spiral like the shape
  of an apostrophe. Starting at the large end of the shrimp,
  thread the 2 skewers through the shrimp, starting at the
  big end and going through the smaller end, right before
  the tail section.

  Thread 3 to 4 or more on a skewer, depending on how long
  your skewers are, leaving a little space between each
  shrimp so that the shrimp cook evenly.

  Brush shrimp with a thin coating of olive oil on both
  sides.

  Brush hot grill with a wadded up paper towel soaked in
  olive oil. Place the skewers of shrimp on the hot grill.
  Grill for 2-5 minutes per side, depending on how hot your
  grill is and how big your shrimp are. The cut end of the
  shrimp will change from translucent to opaque as it cooks.
  It's done when it is just barely opaque. Take it off the
  grill. Don't overcook or your shrimp will be rubbery!

  Remove the shrimp from the skewers when they are still
  relatively hot (they'll slide off better when warm).

  Warm your tortillas. Depending on the type of tortilla you
  are using (flour tortillas work well, as do soft white
  corn tortillas), you can put them on the grill for a few
  moments to toast them just a little on each side. You can
  also warm tortillas in a microwave (works well to soften
  them), or in a frying pan. If warming corn tortillas in a
  frying pan, it helps to add a little oil to the pan.

  To serve, place a few shrimp in the center of a tortilla
  and top with mango avocado salsa!

  From: http://www.simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... Anyhow, the hole in the doughnut is at least digestible. - H. L. Mencken

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)