Shrimp Tacos w/ Jalepeno Cream Sauce

If I’d have been thinking straight we could have had these on Tuesday…you know, Taco Tuesday??  *Sigh*

I’m not a spicy food person.  Like, really not a spicy food person.  Don’t get me wrong, I love a nice kick that comes from a hint o’ curry or pepper.  But then there’s the sado-masochistic lot of you that will happily shove 911-Hot-Wings in your mouth like candy corn.  Nope, not this girl…I don’t believe my food should cause me physical pain.

So, that brings me to the fiasco that was making these tacos.  I wanted to use some fresh jalepenos I picked up earlier in the week…but when you’re looking for just the right amount of heat it’s all too easy to end up with something either way bland or so hot you’ll be banished to the porcelain throne for a week.  Given the fact that I handle spicy food worse than I can handle anything with alcohol, my time in the kitchen wasn’t pretty, lemme tell ya.  You’re welcome, because both the shrimp and the sauce were perfect.  You’re welcome.

Ingredients

(Serves 2-4)

1 head Iceberg Lettuce

1 lb Shrimp, peeled and de-veined

1/4 c Lime Juice

2 T Fresh Cilantro, chopped

2 Jalepeno Peppers, sliced

Batter:

2 Eggs

1/3 c Arrowroot Powder

1/4 t Black Pepper

Olive Oil for frying

Jalepeno Cream Sauce:

2 T Olive Oil

1 Garlic Clove, minced

1/2 Onion, diced

1 Jalepeno, diced

1/4 c Lime Juice

1/2 c Fresh Cilantro, chopped

1 c Sour Cream

Instructions

First, prepare the cream sauce.  Heat oil over medium-high heat, then add the onions and garlic.  Saute until soft, then add the peppers and stir for 2-3 minutes.  Remove from heat and de-glaze the pan with lime juice.  Allow to cool.  Combine sour cream and cilantro, then add the jalepeno mixture and whisk together until smooth.  Cover and chill before use.

For the shrimp, marinate before cooking in the lime juice, cilantro, and peppers.  Do NOT leave in the marinade for more than 10-15 minutes, or the acid in the lime juice will cook the shrimp.

Beat the eggs, arrowroot powder, and pepper.  Heat the oil in a heavy-bottomed pan.  In batches, dip the shrimp in batter and place in the hot oil.  Cook for 1 minute on each side, then flip.  Drain on paper towels.  **I strongly suggest you dip some of the marinated jalepeno slices in batter and fry those up, too!

To assemble tacos, fill lettuce leaves with shrimp and top with cream sauce.  Add any other toppings you want (we used diced sweet peppers, tomato, and avocado).

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