I rarely cook with shrimp. Like, literally hardly ever. I don’t know what came over me, but I blame it on Kate posting this last week. Anyway, I made a little different version tonight and I must say, they are delish and versatile, just like Kate’s.
Borrowed from here….
1 1/2 cups chopped white onion
1 teaspoon ground cumin
1 teaspoon chili powder
1 1/2 pounds medium shrimp, peeled and deveined
3 garlic cloves, minced
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce of your choice
1/4 cup fresh lime juice
1/4 cup finely chopped green onions
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes. Add cumin, chili powder, shrimp, and garlic; sauté 4 minutes. Remove from heat, and add butter, salt, and hot sauce. Stir until the butter melts. Stir in juice and green onions.
I can imagine these little guys would be delicious over rice, or on top of a taco salad, or just about any way you serve them. I made them in to tacos for D.Jones by putting a dollop of homemade guac on a slightly warmed corn tortilla (doubled up, actually so they don’t tear and fall apart), and then layered some shrimp on top of the guac, topped that with a sprinkle of crumbled cotija cheese, some fresh cilantro and sliced green onions.
For myself, I crisped the corn tortilla in the oven and made it tostada-style, all nice and crunchy, then a layer of guac and the same toppings as above. D.Jones and I taste-tested and it’s impossible to say which was better..they were both really good.
Or tostada style