Shrimp smothered in a red chile paste and served with a roasted corn & avocado salsa. Full of flavor and not too spicy!
And here we go again; another Monday. I am lucky that I work from home, but Mondays are still Mondays. And after a relaxing and good weekend, going back to work just seems so much more like a chore. To make Monday a little better I am bringing you some crazy good shrimp tacos.
You may recognize the roasted corn & avocado salsa on these tacos from Friday. I made the salsa so I could put them on these tacos! This is another recipe from Simply Mexican. The original recipe serves the shrimp skewered on their own. Although I am sure they would be delicious that way, I wanted to make them into a taco, and the corn salsa seemed the like the perfect pair.
The chile sauce for these shrimp is super easy to make. It might look like a lot, but trust me; it is easy! There is very little hands on time. The sauce lasts almost forever in your fridge, so you don’t have to worry about using it up quickly. I was a little worried about the heat level, but it is very mild. My 8 year old, who isn’t a fan of anything spicy, loved these chile spiced shrimp. He is already asking when I will make them again!
- 4 dried Ancho chiles
- 4 cloves garlic , roasted
- 1/8 tsp cinnamon
- 1 bay leaf , crushed
- 1/2 tsp cumin
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1 tsp salt
- 1/4 cup red wine vinegar
- 1 1/4 pound shrimp , peeled and deveined
- 1/3 cup red chile paste
- 1 Tbls olive oil
- Flour Tortillas
- Roasted Corn & Avocado Salsa
To make the Red Chile Paste: Cut the chiles into flat pieces, remove the seeds and veins. In a skillet over medium, heat for about 3 minutes, turning part way. They will start to soften slightly.
Place chiles in a blender, cover with boiling water. Let sit for 30 minutes.
After 30 minutes, pour out the water. Add remaining ingredients. Plus until smooth. Add 1 Tbls of water at a time if necessary.
To prepare the shrimp: Marinate shrimp for 30 minutes in 1/3 cup of red chile paste.
Heat a skillet to medium-high heat. Add olive oil. Saute shrimp for 3 minutes a side until cooked through.
Alternatively you could skewer the shrimp, brush it with olive oil and grill for 5 minutes until cooked through.
Serve shrimp in tortillas topped with cilantro and roasted corn & avocado salsa