How to Grilled Shrimp Tacos with Pineapple Jicama Salsa

Grilled Shrimp Tacos with Pineapple Jicama Salsa Recipe source: American Test Kitchen
Ingredients: Serve 6
1 ripe avocado, halved, pitted, and peeled
¼ cup lime Juice( 2 lime)
Salt
10 ounces Jicama, peeled and cut into ¼ inch pieces
10 ounces cored and peeled fresh pineapple, cut into ¼ inch pieces
2 tablespoons minced fresh cilantro
1 jalapeno chile, stemmed, seeded, and minced
2 tablespoons canola oil
3 garlic cloves, minced
2 teaspoon chili powder
1 teaspoons ground coriander
1 teaspoon ground cumin
¼ teaspoon cayenne pepper
1 ½ pounds extra large shrimp (21 to 25 per pound), peeled, deveined, butterflied, and with tails removed
½ teaspoon sugar
12 ( 6 inch corn tortillas)

Procedures:
Using fork or potato masher, mash avocado with 1 tablespoon lime juice until some small chunk remain. Season with salt. Cover and refrigerate until ready to serve.

Combine 2 tablespoons more lime juice, jicama, pineapple, cilantro, and jalapeno in bowl. Season with salt to taste. Cover and refrigerate until ready to serve.

Heat oil in small skillet over medium heat. Add garlic, chili powder, coriander, cumin and cayenne and cook until fragrant, about 1 minutes. Scrape mixture into medium bowl and cool to room temperature, then stir in remaining tablespoon lime juice and ½ teaspoon salt.

Add shrimp to spice mixture and toss to coat. Cover and refrigerate, 15 minutes thread shrimp onto skewers, then sprinkle 1 sid of shrimp with sugar.

FOR CHARCOAL GRILL: Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

Clean and oil cooking grate. Place shrimp, sugared side down, on grill ( over coals if using charcoal) and cook (covered if using gas) until lightly charred on first side, 3 to 4 minutes.

Flip shrimp and slide them to cooler part of grill, away from coals if using charcoal, or if using gas, turn all burners to low. Cover and continue to cook shrimp until second side is no longer translucent, 1 to 2 minutes longer. Transfer shrimp to platter and remove them from skewers.

If using gas, turn primary burner to medium. Working in batches, place t tortillas in single layer on grill and cook until warm, about 10 seconds per side. As tortillas are done, wrap them in kitchen towel or large sheet of aluminum foil. Repeat with remaining 6 tortillas.

To serve, place 3 shrimp in warm tortilla and top with 1 tablespoon avocado mixture and ¼ cup pineapple jicama salsa. End.
How to Grilled Shrimp Tacos with Pineapple Jicama Salsa

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