Subj : BH&G 1791
To   : ALL
From : DAVE DRUM
Date : Fri Feb 12 2021 15:48:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tamarind Shrimp Tacos w/Roasted Corn Slaw
 Categories: Seafood, Vegetables, Chilies, Citrus
      Yield: 6 Servings
 
      1 lb Medium shrimp
      2 tb Oil
      2 tb Tamarind concentrate *
      6 cl Garlic; minced
      1 tb Packed brown sugar
      1    Chipotle in adobo; minced
      1 ts Adobo sauce
        ds Salt
      2 tb Hot water
     12    (6") corn tortillas
           Cooking spray

MMMMM----------------------------SLAW---------------------------------
      1 c  Whole kernel corn; thawed
      2 tb Mayonnaise
      1 tb Lime juice
    1/4 ts Salt
      2 c  Fine shredded cabbage
    1/2 c  Fine chopped red onion
    1/2 c  Snipped fresh parsley
 
  Thaw shrimp, if frozen. Peel and devein shrimp. Rinse
  shrimp; pat dry with paper towels. Set aside.
  
  In a medium bowl combine oil, tamarind concentrate,
  garlic, brown sugar, adobo sauce, and the dash salt. Add
  the hot water, whisking until smooth. Coarsely chop the
  shrimp; add to tamarind mixture, tossing to coat. Cover
  and marinate in the refrigerator for 30 minutes.
  
  Set oven @ 350ºF/175ºC.
  
  Stack tortillas and wrap tightly in foil. Bake about 10
  minutes or until heated through.
  
  For roasted corn slaw, coat a large skillet with cooking
  spray; heat over medium-high heat. Add frozen corn all at
  once to hot skillet and spread in a single layer. Cook,
  without stirring, for 3 minutes; then stir. Cook, without
  stirring, for 3 minutes more or until corn is light golden
  brown. Transfer to a medium bowl. Cool completely. Set
  skillet aside.
  
  When corn is cool, stir in mayonnaise, lime juice, and the
  1/4 teaspoon salt. Add cabbage, onion, and parsley; stir
  to coat. Set corn slaw aside.
  
  Return skillet to medium-high heat. Add shrimp mixture;
  cook and stir for 3 to 4 minutes or until shrimp are
  opaque.
  
  To assemble tacos, use a slotted spoon to spoon cooked
  shrimp mixture onto warm tortillas, reserving cooking
  juices in skillet. Top shrimp mixture with roasted corn
  slaw. Drizzle with reserved cooking juices. Fold tortilla
  over filling.
  
  * Tamarind concentrate can be found in Asian or Mexican
  sections of large grocery stores. If you cant find it,
  simmer 1 cup tamarind juice until it is reduced to a
  syrupy consistency.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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