Whip up shrimp tacos in less time than getting takeout pizza

Associated PressMay 27, 2014 

Food Deadline Shrimp Tacos

Whip up sweet and tangy shrimp tacos in less time than it takes to get takeout pizza.

MATTHEW MEAD — AP

What I really wanted was pizza. But I was too lazy to drive down to the pizza shop to get it, and they only deliver if you order $40 or more. And as much as I like pizza, that’s a lot of pizza.

So I needed a dinner that was equally comforting, equally flavorful, but required even less effort and time than heading into town. My inspiration? A 1-pound bag of frozen raw shrimp.

I firmly believe that if you like shrimp, you should always have a few bags of them in the freezer. They thaw quickly and cook in minutes. I decided to convert my bag into sweet-and-tangy shrimp tacos, a good eat-with-your-hands sort of comfort food that would come together with minimal fuss.

Aside from the cooking of the shrimp, use this recipe just as a guide. I like to top my tacos with soft goat cheese and avocado, but use whatever you like. Ditto for the flour tortillas; corn would be fine, too. Or if you really want, take all the same ingredients and dump them over a plate of tortilla chips for easy nachos.

Whatever you do, don’t skip the tiny amount of sugar added when cooking the shrimp. It acts like salt to help highlight the natural briny-sweet flavor of the shrimp.

Sweet-and-Tangy Shrimp Tacos

2 tablespoons butter

1/2 medium red onion, diced

1 pound shelled, raw large shrimp

1 teaspoon sugar

1/2 teaspoon red pepper flakes

1/2 cup thinly sliced Peppadew peppers

Ground black pepper

Four 8-inch flour tortillas

1 heart romaine lettuce, finely chopped

2 ounces crumbled fresh goat cheese

1 avocado, peeled, pitted and sliced

IN a large sauté pan over medium-high heat, melt the butter. Add the onion and sauté until translucent, about 5 minutes. Add the shrimp and sugar and sauté until just barely pink and firm, 3 to 5 minutes. Stir in the red pepper flakes and Peppadews, then heat for another minute. Season with black pepper.

ARRANGE a quarter of the romaine down the center of each tortilla, then top with a quarter of the shrimp and Peppadew mixture. Top each serving with a quarter of the cheese and avocado slices. Serve immediately.

Per serving: 460 calories; 190 calories from fat (41 percent of total calories); 22 grams fat (8 g saturated; 0 g trans fats); 195 miligrams cholesterol; 34 g carbohydrate; 6 g fiber; 3 g sugar; 31 g protein; 750 mg sodium.

Yield: 4 servings.

News & Observer is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service