The unexpected flavor pairings in this dish are surprisingly delicious.
Recipe and photograph by Lauren McElwain
2 pounds frozen shrimp, peeled and deveined
Juice of 1 lime
1-2 tablespoons Sriracha hot sauce (adjust for desired spiciness)
2 tablespoons olive oil (plus extra for sautéing kale)
1 onion, chopped
4 cloves garlic, chopped
1 yellow bell pepper, chopped
1 bunch fresh kale
Salt and pepper, to taste
1 (8 ounce) bag finely shredded Parmesan cheese
8 small flour tortillas
4 tablespoons butter
Rinse and thaw shrimp in a strainer in the sink. Once thawed, pat dry with a paper towel. Transfer to a mixing bowl, and toss with lime juice and Sriracha sauce. Set aside.
Heat olive oil over medium heat in a cast iron skillet. Add onion, and cook, stirring frequently until tender, about 5-7 minutes. Add garlic and bell pepper, and cook, stirring frequently, for about 5 more minutes. Add the shrimp, and stir-fry until cooked through, about 7-10 minutes. Remove from heat.
Thoroughly wash the kale, and remove stems. Toss with a splash of olive oil, salt and pepper, and sauté over medium heat until wilted to desired doneness. Remove from heat.
To assemble each taco, melt ½ tablespoon butter in a grill pan or flat skillet over medium-low heat. Toast a tortilla on both sides until a bit browned. Sprinkle Parmesan cheese on each tortilla, top with kale, add shrimp mixture, and then sprinkle with more cheese and desired amount of cinnamon. Serve warm. Recipe makes eight tacos.
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