Sweet and Spicy, Tropical Shrimp Tacos

Sweet and Spicy, Tropical Shrimp Tacos

Here in Denver, we got a glimpse of sunshine before this freak snowstorm hit. I figured a light and fresh taco recipe would be the perfect thing to celebrate the warm weather and ring in the spring. Also, I was trying to figure out what to do with all the hot pepper jelly I made last week. Shrimp + pepper jelly = sweet and spicy, tropical shrimp tacos. They were a hit with the roommate and they only took about 30 minutes to prepare. So, if you’re dreaming of summertime or you’re lucky enough to be somewhere sunny, throw together this recipe and have yourself a little taco time.

Ingredients:

1 lb fresh shrimp – this will make about 5 or 6 tacos. If you want more, just double the shrimp and the pepper jelly.

1 tbsp butter

1 cup hot pepper jelly (See recipe here)

Pineapple

Red cabbage

Queso fresco

Corn Tortillas

Guacamole – you can buy it premade but we suggest using our quick guacamole recipe.

 

Quick Guacamole:

2 Avocados

Juice from ½ a large lime

½ tsp salt

½ jalapeno, diced

¼ large red onion, minced

2 cloves of garlic – pressed

Directions: 

Cut the pineapple (see Cutting a Pineapple 101) into small chunks.

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Cut some of the red cabbage leaves into slivers. Side note: red cabbage is a beautiful thing.

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If necessary, prepare the guacamole (just mix all the ingredients in a bowl and smash with a fork until well blended).

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Now all your add-ins are ready, its time to cook the shrimp!

In a pan, on medium heat, add the butter and cook the shrimp for 2 minutes.

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Take the pan away from the heat, flip the shrimp, and add about a cup of hot pepper jelly. Then return the pan to the heat and cook for about 2 more minutes.

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When finished – take the shrimp out of the pan and put them on a plate with some of the sauce leftover in the pan.

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The corn tortillas need to be warmed up before you put together the tacos so they don’t break apart. About 10 seconds in the microwave should do the trick. Then slather them in guacamole and add the shrimp, red cabbage, pineapple, and sprinkle some queso fresco on top. Once they are prepared, its taco party time!

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Beer Pairing: Apricot Blonde by Dry Dock Brewing

If you’re into apricots, Apricot Blonde is the beer for you. It also happens to be one of Abby’s favorites. This ale is light and crisp but has tons of fruity flavor. It worked perfectly with the tacos because it’s sweet notes helps bring down the spice from the pepper jelly and jalapenos in the guacamole. The flavor of this brew isn’t too complex, mainly just apricot-y, but that was good enough for me. Sometime you need to take a break from crazy intricately flavored beers and just enjoy a delicious, fruity, Apricot Blonde. Even if its not summertime, drinking this will make you think it is.

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Published by

drinkandspoon

A 20-something living in Denver, attempting to whip up delicious recipes made with or paired with mostly local craft brews. If you like eating and drinking delicious things, this is the place to be.

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