Shrimp Diablo Tacos Food

SHRIMP TACOS

Shrimp Tacos image

Provided by Ree Drummond : Food Network

Time 16m

Yield 8 servings

Number Of Ingredients 21

Ingredients

1 jalapeno, sliced
1/2 head green cabbage, thinly sliced
1/2 head purple cabbage, thinly sliced
1/2 cup whole milk
1/2 cup mayonnaise
1 tablespoon sugar
1 teaspoon white vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon kosher salt
1/2 bunch fresh cilantro, roughly chopped
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined shrimp, tails removed
One 6-ounce can Mexican tomato sauce or enchilada sauce
1/2 teaspoon ground cumin
1 tablespoon butter
16 corn tortillas, warmed according to the package instructions
Pico de gallo
Avocado slices
Sour cream
Grated pepper jack cheese
Lime wedges

Steps:

For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

SHRIMP FRA DIAVOLO

Shrimp Fra Diavolo image

Provided by Giada De Laurentiis

Categories main-dish

Time 33m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Steps:

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.

FIRECRACKER SHRIMP TACOS

Firecracker Shrimp Tacos image

Make and share this Firecracker Shrimp Tacos recipe from Food.com.

Provided by Food.com

Categories Spicy

Time 12m

Yield 4-6

Number Of Ingredients 12

Ingredients

1 lb large shrimp, shelled and deveined
1 cup cornstarch
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 cup canola oil, for frying
6 corn tortillas
1 cup cabbage
1 lime, cut in wedges
1 sprig cilantro, to garnish
1/3 cup mayonnaise
3 tablespoons sweet chili sauce
2 teaspoons chili sauce

Steps:

Shrimp:.
In a shallow baking dish or bowl whisk together the cornstarch, salt and pepper. Toss shrimp to thoroughly coat.
In a heavy bottomed pot heat oil to 350 degrees.
Working in batches fry the shrimp until golden brown about 1-2 minutes. Remove to a paper towel lined plate.
Toss the shrimp in half of the sauce.
Build tacos with shrimp, cabbage, cilantro and squeeze of lime juice. Drizzle remaining firecracker sauce on top.
Firecracker sauce:.
Whisk all ingredients together. Season with salt and pepper to taste.

Nutrition Facts : Calories 414.4, Fat 15.9, SaturatedFat 1.3, Cholesterol 143.2, Sodium 1285.7, Carbohydrate 49.8, Fiber 3.7, Sugar 1.5, Protein 18.1

SHRIMP DIABLO

Shrimp Diablo image

This is a very simple recipe that I cook quite often. And is it Yummy!! The recipe says it's for two but if I am hungry it will only feed me!! It is in a spicy(!) white sauce and placed on top of linguini.

Provided by Witch Doctor

Categories Mexican

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

6 -8 large shrimp, deveined, tail on
1/2 cup red onion, sliced
1/2 cup yellow onion, sliced
1 garlic clove, chopped
1 jalapeno pepper, sliced with seeds
1 large roma tomato, seeded and diced
2 tablespoons lemon juice
1/2 cup white wine
3 tablespoons butter
salt and pepper
1/4 lb linguine, cooked
parmesan cheese (optional)

Steps:

In a large sauté pan, melt butter over medium high heat. Sauté onion and jalapeno about 3 minutes. Add garlic, diced tomato and shrimp and cook until shrimp is opaque,
about 2 minutes. Add lemon juice and white wine and reduce until sauce thickens,
about 2 minutes.
Divide cooked linguine into two bowls and spoon sauce over. Serve immediately.
Add a little parmesan cheese if you want.

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