Subj : BH&G 1793
To   : ALL
From : DAVE DRUM
Date : Fri Feb 12 2021 15:49:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Garlic Shrimp & Crab Tacos
 Categories: Seafood, Vegetables, Chilies, Citrus
      Yield: 4 Servings
 
MMMMM-----------------------GARLIC SHRIMP----------------------------
    3/4 lb Medium shrimp
      1 tb All-purpose flour
      1 ts Paprika
    1/2 ts Salt
    1/2 ts Ground black pepper

MMMMM---------------------MANGO CABBAGE SLAW--------------------------
      2 c  Shredded red cabbage
      1    Mango; peeled, pitted,
           - chopped
    1/4 c  Sliced green onions
      2 tb Mayonnaise
      1 tb Lime juice
      1 ts Fine chopped chipotle in
           - adobo

MMMMM----------------------------CRAB---------------------------------
      1 tb Minced fresh garlic
      2 tb Olive oil
    1/4 c  Dry white wine
    1/4 c  Whipping cream
      6 oz Fresh lump crabmeat
    1/4 c  Snipped fresh cilantro

MMMMM---------------------------TACOS--------------------------------
     16    (6") corn tortillas; warmed
      1    Avocado; peeled, pitted,
           - coarse chopped
           Bottled green pepper sauce
           - (opt)
 
  Thaw shrimp, if frozen. Peel, devein, and halve
  lengthwise. In a resealable plastic bag combine the
  shrimp, flour, paprika, salt, and pepper. Seal bag and
  toss to coat; set aside.
  
  In a medium bowl combine the cabbage, mango, green onions,
  mayonnaise, lime juice, and chipotle chile peppers; stir
  well. Season to taste with salt; set aside.
  
  In a large skillet cook garlic in hot olive oil over
  medium-high heat for 30 seconds or until garlic is golden
  brown. Stir in the shrimp. Cook and stir for 3 minutes or
  until shrimp is opaque. Transfer shrimp to a plate. Add
  the wine and whipping cream to the skillet. Simmer,
  uncovered, for 3 to 5 minutes or until mixture is
  thickened. Stir in the shrimp and crab; cook and stir
  until heated through. Remove from heat; stir in the
  cilantro.
  
  To assemble tacos, make eight stacks of two tortillas
  each. Spoon about 1/4 cup shrimp-crab mixture onto each
  tortilla stack. Top with some mango-cabbage slaw and
  avocado. Drizzle with hot sauce, if desired.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... We solved the riddle of what to do with all that extra grain: beer
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