Tacos de Camarones al Mojo de Ajo (Mexican sauteed shrimp tacos)

For this Mexican recipe, "We highly recommend using fresh 21/25 shrimp per pound.  When cut in half, this size shrimp is ideally dispersed between pieces of sauteed onion, jalapeno, and garlic." From Doña Tomás.

• 1/4 cup canola oil
• 1 white onion, sliced
• 1-1/2 pounds shrimp, (21/25 count) peeled, deveined, & 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 (50inch) fresh corn tortillas
• 1 lime, cut into wedges

METHOD

Preheat skillet or griddle over medium heat for 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 salt and saute for 1 to 1-/2 minutes, until shrimp begin to turn red.  Add butter, jalapeno, and garlic and 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 shrimp should be no longer than 3 minutes.  Stir in parsley and remove pan from heat.  Shrimp should be tender, garlic aromatic, and onions and jalapenos crisp to the bite.

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

Serves: 4

this recipe from www.inmamaskithchen.com
more mexican recipes      mexican food and cooking

Recipe reprinted with permission from Doña Tomás, © 2006,Thomas Schnetz and Dona Savitsky, published by Ten Speed Press click for book review

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