We’re Cooking: Grilled Shrimp Tacos with Three Pepper Salsa

For some reason I was in a cooking mood this past weekend. I had spent much of it canning…or jarring…and by Sunday night I wanted to taste some of the creations over dinner, and make a few additional ones.  A big part of what I did was make homemade salsas, and what better way to pair sweet and savory salsas than with yummy grilled shrimp tacos.  Though we had enough sauces and salsas for the tacos from the canning I whipped up a three pepper roasted salsa from some of the leftover canning ingredients.   Delicious…almost as good as the Velvet Tacos we had the next night before the Texas Rangers game…more on that to come.

We enjoyed with a soft and just slightly peppery Chilean blend of Cabernet Sauvignon and Carmenere  from Vina Haras de Pique , a group that is known as much for their award-winning thoroughbred horses before their award-winning wine.  So often Carmenere takes just like Tabasco, with a jarred, processed pepper taste.  This one was smooth and smoky with pepper, but also with good fruit, licorice and spice from the Cab.  A great pairing with the spicy sauce.


Grilled Shrimp with Three Pepper Salsa
For the salsa –
1 red pepper – cut in half, stems and seeds removed
2 jalapeno peppers – cut in half, stems and seeds removed
1 large red onion – cut in half
3 garlic cloves – cut in half
7 dried Anaheim peppers (If you like something hotter feel free to substitute a few of your favorites) – Stems and seeds removed
Juice and zest of 2 oranges
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/4 teaspoon cinnamon
2 tablespoons fresh cilantro – chopped

For the shrimp –
1 dozen jumbo shrimp, shelled and deveined
1/2 teaspoon paprika
1/2 teaspoon pepper
1 teaspoon salt
Juice and zest of 1 lemon
2 tablespoons olive oil

To serve –
6 warm corn tortillas
1/4 bunch cilantro leaves
1 cup arugula or fresh baby spinach
1 large tomato, sliced
1 avocado, peeled, seed removed and sliced

Preheat oven to 375 degrees.  Place all the veggies on a baking dish and drizzle the raw veggies (not the dried peppers) with a 1/4 cup olive oil.  Make sure all the peppers are facing with the skins up.  Roast everything for about 20 minutes.  Remove the pan and carefully load into a food processor.  Add the orange juice and spices and pulse together, slowly blending everything together, about 30 seconds, stopping and redistributing the mixture to keep all ingredients processing.  Add the olive oil and pulse everything together until well blended.  Add the cilantro and pulse one more time, then pour into a sauce pan to heat slightly just before serving.   It is best to serve this warm, not hot, just slightly warm.   While the veggies are roasting marinate the shrimp in all of the ingredients.  When the salsa is done and resting  heat the grill or a grill pan to medium heat and grill the shrimp until done, turning once.  About 5-7 minutes total.  Slowly heat the sauce, warm the tortillas and arrange the veggies on a platter.  When the shrimp is cooked add to the platter and ladle the sauce into a dish and serve.


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