Shrimp and Ancho Chili Sauce Taco’s
Posted: Sun May 15, 2011 8:18 pm
Ingredients
• 2 teaspoons chili powder
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground Chipotle chili powder
• 1 teaspoon olive oil
• 44 peeled and deveined large shrimp
• 8 flour tortillas
• Shredded cabbage
• 1 ripe avocado, peeled and cut into slices
• ¾ cup salsa verde
• 2 Poblano chili (cooked until black on BBQ) when toasted becomes an Ancho chili
• 2/3 cup mayonnaise
• ¼ teaspoon Old Bay
• ¼ teaspoon salt
Preparation
• Cook Pablano Chili
Poblano Peppers have a tough skin which has to be removed. To do this, you must "roast" the peppers. You can put them on a BBQ grill or broil them in an oven. The objective is to "blister" or "blackened" the outer skin without over cooking the Poblanos. Grill or broil them on one side, then turn them over and blister the other side. Depending on the "heat", it could take 8 to 10 minutes per side. Next, put the blackened Poblanos in a plastic bag or ziplock bag. Let steam in the plastic bag for 20 to 30 minutes. This helps loosen up the blistered skin. Peel skin off the Poblano’s under running cold water. The next step is to remove the seeds from the inside of the pepper. Using a small paring knife, make a slit just under the stem of the pepper. Remove the seed pod and the veins - being careful not to tear up the chili pepper. Rinse the Poblano with cold water.
o Puree chili and mix with mayonnaise, Old Bay, and salt
o Optional; add additional spices to personal preference
• Combine first 6 ingredients in a large bowl; add shrimp, tossing to coat
• Add additional oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 ½ minutes on each side or until done. Remove from heat
• Heat tortillas in microwave according to package directions
Assemble shrimp, cabbage, avocado, salsa, etc to make taco.
• 2 teaspoons chili powder
• 1 teaspoon sugar
• ½ teaspoon salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground Chipotle chili powder
• 1 teaspoon olive oil
• 44 peeled and deveined large shrimp
• 8 flour tortillas
• Shredded cabbage
• 1 ripe avocado, peeled and cut into slices
• ¾ cup salsa verde
• 2 Poblano chili (cooked until black on BBQ) when toasted becomes an Ancho chili
• 2/3 cup mayonnaise
• ¼ teaspoon Old Bay
• ¼ teaspoon salt
Preparation
• Cook Pablano Chili
Poblano Peppers have a tough skin which has to be removed. To do this, you must "roast" the peppers. You can put them on a BBQ grill or broil them in an oven. The objective is to "blister" or "blackened" the outer skin without over cooking the Poblanos. Grill or broil them on one side, then turn them over and blister the other side. Depending on the "heat", it could take 8 to 10 minutes per side. Next, put the blackened Poblanos in a plastic bag or ziplock bag. Let steam in the plastic bag for 20 to 30 minutes. This helps loosen up the blistered skin. Peel skin off the Poblano’s under running cold water. The next step is to remove the seeds from the inside of the pepper. Using a small paring knife, make a slit just under the stem of the pepper. Remove the seed pod and the veins - being careful not to tear up the chili pepper. Rinse the Poblano with cold water.
o Puree chili and mix with mayonnaise, Old Bay, and salt
o Optional; add additional spices to personal preference
• Combine first 6 ingredients in a large bowl; add shrimp, tossing to coat
• Add additional oil in a large nonstick skillet over medium-high heat. Add shrimp mixture to pan; cook 1 ½ minutes on each side or until done. Remove from heat
• Heat tortillas in microwave according to package directions
Assemble shrimp, cabbage, avocado, salsa, etc to make taco.