Recipe: Sauteed Shrimp Tacos (Mexican)

SAUTEED SHRIMP TACOS

1/4 cup canola oil
1 white onion, sliced
1 1/2 pounds shrimp (21-to-25 count), peeled, deveined and split lengthwise
Kosher salt
3 tablespoons unsalted butter
1 jalapeno chile, thinly sliced
2 tablespoons chopped garlic
1/2 bunch Italian parsley, stemmed and chopped
16 (5-inch) fresh corn tortillas
1 lime, cut into wedges

Preheat skillet or griddle over medium heat for the tortillas.

Heat a separate large saute pan or skillet over high heat. Add oil and onion and quickly stir 2 to 3 times.

Immediately add shrimp and a few pinches of salt; saute for 1 to 1 1/2 minutes, until shrimp begin to turn pink.

Add butter, jalapeno and garlic; saute for 1 minute as butter begins to melt and garlic releases its aroma. Adjust seasoning with salt if necessary and continue to stir for about 30 seconds; the whole cooking process for the shrimp should be no longer than 3 minutes.

Stir in parsley and remove pan from heat. The shrimp should be tender, the garlic aromatic, and the onions and jalapenos crisp to the bite.

Working in batches as necessary, warm both sides of tortillas in preheated skillet. Place them in stacks of 2 on individual plates or a platter, so that each taco ends up with a double layer of tortilla. Evenly divide filling among the 8 stacks and serve immediately with lime wedges.

Makes 4 servings
Source: Dona Tomas: Discovering Authentic Mexican Cooking by Thomas Schnetz and Dona Savitsky