I’ve been on a chipotle kick recently. I’ve been adding some chipotle peppers and adobo to tons of stuff. It just gives it a good kick of heat and a nice smoky touch. Any kind of good meaty thing can do with a tablespoon or two of the stuff. It’s easy to make too. Just buy a tin of chipotle peppers in adobo and blend the whole thing (or chop it up). You can store it in a small size zip-top bag in the freezer for months (but you’ll use it before then anyway). Try some in your next chili or even use it in part of a marinade to give a little extra something to a cheap cut of meat.
But this time I was in a Mexican mood. I wanted some tasty shrimp tacos. And tasty shrimp tacos is what I got :) I mean, really, take a look.
I know, right? Right? Oh, well, I guess I know but you’ll just have to take my word for it. Or you could make this too… You should. There is so much great flavor in this. A little smokiness, a bit of heat, and even a little sweetness (not to mention the scallions, onion, and tomato) all work together to make this some of the tastiest tacos that will ever come out of your kitchen.
So go get the ingredients and get cooking. Click though for the recipe and more details. If you like this one, maybe I’ll share some more chipotle recipes soon.
For the shrimp
Note about the shrimp: Get small sized shrimp. That means look for a count of 31/35 or less. That number means that there are about 31 to 35 shrimp per pound. If you get shrimp that are too large, they won’t fit well into the tacos, so smaller shrimp, which means a higher number, is your friend.
1 chipotle in adobo, minced
2 teaspoons adobo sauce
4 teaspoons brown sugar
2 tablespoons lime juice
2 tablespoons vegetable oil
about 1 1/2 pounds small shrimp, peeled and deveined
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
1/8 teaspoon granulated sugar
For the tacos
12-15 taco shells (I used flour tacos, but you can use corn)
1 bunch of scallions, chopped
1 small onion, chopped
2-3 roma tomatoes, chopped
guac or avocados
jalepenos, if you want some more heat :)
Directions for shrimp
1. In a bowl mix together the chipotle, adobo, brown sugar, and lime juice.
2. In another bowl, mix together the shrimp, salt, pepper, and sugar.
3. Heat a large skillet over high heat. Add 1 tablespoon oil, then add about half the shrimp (from step 2). Make sure that they are in a single layer. Cook until you can see the color start to turn pinkish and they develop brown spots on the underside (about 1 minute). Flip each shrimp over (you can remove the pan from heat for this if it takes time). Cook about 30-60 seconds longer, until that side browns slightly to match the top half. Transfer everything to a plate or bowl and repeat with the remaining shrimp (don’t forget to add another tablespoon of oil to the skillet).
4. Once the second batch has been flipped over and cooks slightly, you can re-add the previously cooked shrimp to the skillet. Mix in the chipotle mixture (from step 1), cover and cook for 1-2 minutes.
For the tacos
Once the shrimp is made, you can pretty much figure out that the shrimp and the rest of the ingredients get tossed into the taco shells and then are chomped down on.
A tip for the taco shells though, if you have a gas burner you can lightly char them over it. Be quick and vigilant because you don’t want to burn them.
I don’t have a gas burner, so I actually pulled out a propane torch and tossed each taco onto my cast iron skillet and charred them with that. Yeah, I really did that.