Last Saturday, we had a party where we served Mexican food. I even invested in a tortilla press and tried my hand at making fresh tortillas. Unfortunately, despite my best efforts to prepare in advance, I was too busy and too tired to take pictures to generate a blog post.
But armed with a new tortilla maker and some left over ingredients, I wanted to try to make more Mexican food. I haven’t made a lot of Mexican food previously. When we lived in California, Mexican food was omnipresent. They even served passable tacos at the corporate cafeteria. In northern Virginia, good tacos are few and far between.
Given that there were shrimp in the freezer, shrimp tacos seemed a wise choice. These tacos are very easy to make. The cooking of the shrimp is somewhat unconventional but it does work. Given the flavoring of the tacos, they would be just as good, if not better, served either at room temperature or chilled on a hot day.
Camarones a la Vinagreta (Shrimp with Lime Dressing)
Adapted from Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
For the shrimp:
1 quart water
1 lime, halved
1/2 tsp ground black pepper
1/4 tsp ground allspice
3 bay leaves
12 oz. shell-on shrimp
For the dressing:
1/2 small red onion, coarsely diced
1 medium tomato, cored and diced
1 1/2 tbsp dice cilantro
2 1/2 tbsp lime juice
3 tbsp olive oil
2 tbsp vegetable oil
- In a sauce pan, combine the water, black pepper, allspice, and bay leaves. Squeeze the limes and add them to the sauce pan. Bring to a simmer, cover, and simmer for 10 minutes.
- Uncover the sauce pan, turn the heat to high, add the shrimp, cover, and bring to a boil.
- Remove the sauce pan from the heat and drain off the liquid. Keep the pan covered and set aside for 15 minutes.
- Peel the shrimp and cut them into 1/2″ pieces.
- Combine the red onion, tomato, and cilantro in a bow with the shrimp.
- Whisk together the lime juice, olive oil, and vegetable oil. Pour over the shrimp mixture.
- Serve the shrimp mixture in tortillas.