The Pioneer Woman Tasty Kitchen
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Shrimp Tacos with Grilled Corn, Grapes, and Creamy Ranchero Sauce

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

4

Description

A bold and zesty way to kick off grilling season!

Ingredients

  • FOR THE 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
  • ¼ cups Stock, Any Variety
  • ¼ teaspoons Salt
  • ¼ cups Heavy Cream
  • FOR THE SHRIMP TACOS:
  • 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
  • 1-½ cup Shredded Red Cabbage
  • 1-½ cup Seedless Red Grapes, Halved
  • 2 whole Avocados, Chopped

Preparation

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.

One Comment

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Avatar of MrsJunior

MrsJunior on 4.10.2012

That sauce is calling my name!

One Review

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Avatar of Katie

Katie on 4.26.2012

These. Were. Phenomenal. My husband prepped the dry ingredients and worked the grill while I made the sauce — it came together in a snap. Next time, I would definitely make the effort to prep and grill up some raw shrimp (I had a bag of pre-cooked that I heated on the stove, and I’m sure it wasn’t half as good as if we had grilled it). I will also double the sauce. There will DEFINITELY be a next time.
Don’t question the grapes. Use them. You won’t regret it. I’m kind of convinced that Sommer is a culinary genius, based on this ingredient alone. My whole kitchen now smells like Ranchero sauce, and that is not a bad thing. In fact, I think they should base a new Scentsy scent off of it.
Make this today. That is all.
(THANK YOU, Sommer! Total hit.)

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