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Shrimp Tacos with Grilled Corn, Grapes, and Creamy Ranchero Sauce

by on April 9, 2012 in Fish, Main Courses April 9, 2012 FishMain Courses
See post on aspicyperspective’s site!
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

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Level: Easy

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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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MrsJunior on 4.10.2012

That sauce is calling my name!

One Review

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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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