Post by carnation037 on Jan 11, 2003 14:26:11 GMT -6
This dish takes just 10 minutes to put together.
It is especially flexible because you can use any
combination of typical taco toppings you happen
to have on hand. Example: shredded lettuce, chopped
tomato, shredded cheese, bottled salsa, sour cream,
and commercial guacamole.
Easy Shrimp Filled Tacos
1 tsp. Olive oil
1 tsp. bottled minced garlic
1 16oz. pkg. frozen green, red, and yellow bell pepper stir fry mix
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 lb. pre cooked and peeled shrimp
8 small (8 inch) flour tortillas
salt and black pepper to taste
toppings of choice
Heat the oil in a 12 inch nonstick skillet over a medium heat.
Add the garlic and cook 30 seconds.
Add the frozen pepper stir fry mix and raise the heat to high.
Add the cumin and chili powder and stir well.
Saute until the vegetables have thawed, 3 to 3 1/2 minutes.
Stir in the shrimp and cook until they are just heated through, about 2 minutes.
While the shrimp mixture simmers, wrap the tortillas in paper towels or microwave
safe plastic wrap and microwave on high until warmed through, 1 to 2 minutes.
Remove the shrimp mixture from the heat.
Season with salt and pepper.
Place the tortillas on each individual serving plate.
Spoon the shrimp mixture into the center of each, dividing evenly and using a slotted
spoon to drain off excess juices.
Fold the tortillas over taco style.
Place 2 per each serving plate. S
erve with the toppings of your choice.
Makes 4 servings.
It is especially flexible because you can use any
combination of typical taco toppings you happen
to have on hand. Example: shredded lettuce, chopped
tomato, shredded cheese, bottled salsa, sour cream,
and commercial guacamole.
Easy Shrimp Filled Tacos
1 tsp. Olive oil
1 tsp. bottled minced garlic
1 16oz. pkg. frozen green, red, and yellow bell pepper stir fry mix
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 lb. pre cooked and peeled shrimp
8 small (8 inch) flour tortillas
salt and black pepper to taste
toppings of choice
Heat the oil in a 12 inch nonstick skillet over a medium heat.
Add the garlic and cook 30 seconds.
Add the frozen pepper stir fry mix and raise the heat to high.
Add the cumin and chili powder and stir well.
Saute until the vegetables have thawed, 3 to 3 1/2 minutes.
Stir in the shrimp and cook until they are just heated through, about 2 minutes.
While the shrimp mixture simmers, wrap the tortillas in paper towels or microwave
safe plastic wrap and microwave on high until warmed through, 1 to 2 minutes.
Remove the shrimp mixture from the heat.
Season with salt and pepper.
Place the tortillas on each individual serving plate.
Spoon the shrimp mixture into the center of each, dividing evenly and using a slotted
spoon to drain off excess juices.
Fold the tortillas over taco style.
Place 2 per each serving plate. S
erve with the toppings of your choice.
Makes 4 servings.