Garlic Shrimp Tacos
Ingredients:
1/2 C sour cream
1 Tb lime juice, plus at least 4 wedges
Salt
5 Tb olive oil
1 lb. peeled and deveined large shrimp
2 Tb minced garlic
1/2 tsp smoked paprika
Warm corn tortillas, sliced avocado, thinly sliced red onions, pico de gallo and cilantro for serving
Instructions:
- Make a “lime crema”: in a small bowl, combine sour cream and lime juice. Add salt as desired. Set aside.
- In a 12-inch skilled, heat 1 Tb of olive oil over medium high heat. Season shrimp with salt and add half to the skillet; sear for 1 minute and transfer to a plate. Repeat with 1 Tb of oil for the remaining shrimp.
- Adjust heat to medium-low. Add the remaining olive oil, garlic and paprika to the skillet and stir until fragrant, around 30 seconds. Add shrimp (and juices) and cook – turning as needed, be sure to coat with that delicious juice! – until opaque, *just* cooked through, about 2 minutes. Transfer shrimp and sauce to a shallow bowl.
- Build your tacos! Start with a few shrimp in the center of each tortilla and drizzle with some of the garlic oil. Top with avocado, red onion, pico de gallo, cilantro, and lime crema. Serve with lime wedges.
Pair with Cooper Garrod Chardonnay
www.garrodfarms.com
Inspiration from the NYTimes Garlicky Shrimp Tacos recipe!