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A bold and zesty way to kick off grilling season!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!