Shrimp Tacos with Grilled Corn, Grapes, and Creamy Ranchero Sauce
- 1 Tablespoon Oil
- 1 whole Shallot, Peeled And Chopped
- 1 whole Jalapeno, Seeded And Chopped (use Less If Sensitive To Spice)
- 1 clove Garlic, Chopped
- 1 whole Jarred Roasted Red Pepper, Chopped
- 1 Tablespoon Tomato Paste
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Brown Sugar
- 4 teaspoons Cumin
- 1/4 cups Stock, Any Variety
- 1/4 teaspoons Salt
- 1/4 cups Heavy Cream
- 1 pound Raw Jumbo Shrimp, Peeled And Deveined
- Salt And Pepper
- Hot Smoked Paprika
- 3 whole Corn Cobs, Shucked And Cleaned
- 8 whole Tortillas, Wheat Or Corn
- 1- 1/2 cup Shredded Red Cabbage
- 1- 1/2 cup Seedless Red Grapes, Halved
- 2 whole Avocados, Chopped
- Preheat the grill to medium heat.
- For the ranchero sauce: Add the oil to a sauce pan and place it over medium heat.
- Saute the shallot, jalapeno, and garlic until soft, 3-5 minutes.
- Add the red pepper, tomato paste, vinegar, sugar, cumin, stock and salt.
- Simmer for 10 minutes on low.
- Remove from heat and carefully pour into a blender.
- Add the cream and place the lid on the blender, sightly ajar so it can vent.
- Puree the sauce until smooth, then set aside.
- For the shrimp tacos: Sprinkle the raw shrimp with salt pepper and paprika.
- Place the corn and the shrimp on the grill.
- Grill the shrimp for 2 minutes per side, until just pink.
- Grill the corn for 2 minutes per side, rotating to get char marks on all sides.
- When the corn has cooled a little, cut it off the cobs.
- Warm the tortillas in the microwave.
- Place a bed of cabbage on the bottom of a tortilla, followed by 3-4 shrimp, corn, grapes and avocado.
- Drizzle with ranchero sauce and serve.
- Makes 8 tacos.
oil, shallot, if, clove garlic, red pepper, tomato paste, apple cider vinegar, brown sugar, cumin, stock, salt, heavy cream, jumbo shrimp, salt, paprika, red cabbage, red grapes, avocados
Taken from tastykitchen.com/recipes/main-courses/shrimp-tacos-with-grilled-corn-grapes-and-creamy-ranchero-sauce/ (may not work)