Shrimp Tacos

47th Avenue Farm ingredients:

    leeks, finely chopped
    green garlic (or regular garlic), minced
    cabbage, finely shredded

Other ingredients:

    red and/or yellow bell peppers, finely chopped*
    shrimp ** , chopped into four or five pieces each
    One or two tablespoons olive oil or cooking oil
    Chile sauce for seafood (recipe below)
    Cilantro, chopped – for garnish
    Your favorite salsa

[*I used those mini-sweet peppers.  However, any bell peppers are fine.] [**  I used peeled shrimp from New Seasons.  Peel your own would work, but more work for you.] [*** I use Trader Joe’s “hand made” corn tortillas.  Use any type you like the taste of.  I strongly prefer corn tortillas, but I’m told flour tortillas are more traditional for fish tacos.]

Sauté leeks and peppers in the olive oil for 3 or 4 minutes to slightly soften.  Add shrimp and sauté another 2 or 3 minutes until shrimp pieces are barely cooked.

Meanwhile, warm tortillas.  Add shrimp mixture, some cabbage, a few teaspoons of chile sauce, salsa, and cilantro.

Chile sauce for seafood:

    Mix red chile sauce with a little mayonnaise and a little Karam’s brand white Middle Eastern garlic sauce.
    I make red chile sauce with powdered red chile, garlic, and chicken stock:

  • Saute 2 minced cloves garlic in 2 tablespoons oil for 3 min
  • Stir in 2 tablespoons flour for 2 more min
  • Mix 6-8 tablespoons powdered red chile with 3 cups stock
  • Add chile liquid to garlic/flour mix and stir well
  • Simmer for 20-30min on low heat