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Cooking with Loretta Paganini: Shrimp Tacos with Veggie Slaw and Lime Aioli

July 17, 2017 - Loretta Paganini
Shrimp Tacos with Veggie Slaw and Lime Aioli

Serves 8

Enjoy a simple and delicious dish that can be prepared anytime for lunch or dinner. My family loves assembling them you can add guacamole, chopped tomatoes, salad greens or salsa. I sometime make them with leftover fish or shrimp then top them with the tangy coleslaw for a quick weekday supper.

Chef Tip: Wash shrimp under cold running water and then let them sit in salted water in the refrigerator for 30 minutes, rinse and use.

1 lb. shrimp, peeled, tails removed 1/4 cup corn oil 1 lime, juiced & zest 1/4 cup tequila 1 jalapeno, seeded & chopped 1 Tablespoon fresh Italian parsley leaves, chopped 1 teaspoon ground cumin 1 teaspoon Sea salt 8 6-inch flour tortillas Lime Aioli: 2 egg yolks, coddled in boiling water for 5 minutes Juice and zest of 2 limes 1 clove garlic, minced 1 teaspoon Sea salt 2 1/2 cups corn oil

Place egg yolks in food processor with lime zest and juice, garlic clove and salt. With machine running, slowly drizzle in oil to emulsify. Add a drop of water if aioli becomes too thick. Remove aioli to clean storage bowl, cover and refrigerate.

Preheat grill to medium heat. Place shrimp in a dish. Whisk together the oil, lime juice, tequila, jalapeno, and parsley and pour over the shrimp. Let marinate for 15 minutes in the refrigerator.

Remove the shrimp from the marinade and place onto the hot grill. Grill for 2 minutes on each side or until shrimp are opaque throughout. Place the tortillas on the grill for 1-2 minutes. Divide the shrimp among the tortillas, add veggie slaw and lime aioli and serve.

Loretta Paganini is the author of "My Sanibel Kitchen."


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