Tuesday, May 31, 2005

More from the Grill

despite yesterday's foibles and Sunday's work, and the fact that it rained Saturday, Friday night I did get a chance to use the grill, and Saturday the smoker. On saturday I tried my hand at making jerky. It worked out ok, plenty smoky and the right consistency, but the flavor was weak. I think I need to work on my brine recipe.

Friday, The Feared Redhead wanted a break from red meat, so I suprised her with a seafood dish. I whipped up some grilled shrimp, then served it on tacos. I wanted to try something different with the salsa for it -- standard hot sauce or salsa didn't seem to really do it justice, so I created a Cocktail Salsa -- a combination of salsa and cocktail sauce. It worked surprisingly well. Enjoy.

Grilled Tequila Lime Shrimp Tacos

For the shrimp you will need:
1 lb. raw 26-30 count shrimp, peeled & de-veined
1 packet taco seasoning mix
1 cup tequila
¼ cup lime juice
¼ cup minced fresh cilantro

For the tacos you will need:
Grilled Tequila Lime Shrimp
6-8 medium corn tortillas
Shredded cabbage (most grocery stores carry bags of pre-shredded cabbage in the salad section, often labeled as Cole Slaw Cabbage. This does quite nicely.)
Grated cheese (Mild or medium cheddar, jack, pepper jack, Colby jack, or your personal favorite)
Cocktail Salsa (see below)
Cooking spray or vegetable oil

For the cocktail Salsa you will need:
¼ cup ketchup
1 tbsp. Mexican hot sauce (Tapatio and Cholula are both popular choices.)
2 tbsp. chunky salsa
2 tbsp. horseradish

In a glass mixing bowl, combine the shrimp, taco seasoning, tequila, lime juice, and cilantro, mix well. Cover and refrigerate for 10-15 minutes.

In a small bowl, combine the ketchup, salsa, hot sauce, and horseradish. Refrigerate.

Preheat the grill to medium/medium high heat. Lightly spray both sides of the tortillas with cooking spray or lightly rub on a small amount of vegetable oil. Place the tortillas on the grill, cooking for only 30 seconds to a minute on each side. They can then be wrapped in foil and kept warm on the grill away from direct heat.

Remove the shrimp from their marinade and grill. You can probably use skewers, though I use a grill basket. Cooking time will vary, usually around 5 minutes a side, though you definitely want to watch shrimp closely, and if you are tossing them in a grill basket it can take a bit longer. Once the shrimp are a solid pinkish color and no longer translucent, remove them from the grill.

Place 4-5 shrimp in each tortilla. Spoon on some of the cocktail salsa, and top each tortilla with cabbage and cheese. Makes 6-8 tacos.

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