Monday, March 21, 2016
Shrimp and Grilled Pineapple Tacos
Earlier this month, I had a birthday. Normally, I love going out to restaurants for my birthday. But I had just come home from a conference the day before and I was tired. I pretty much just wanted to stay home. So I decided to make myself a delicious birthday dinner.
Notes: These tacos were a splurge for me because shrimp is expensive. But it was my birthday dinner, so splurging is the name of the game!
When you cook shrimp, you don't want to mess with them in the pan too much. Just put them in the skillet and try to flip them just once or twice.
Cleaning shrimp isn't so hard. You just need a sharp paring knife. Pull the shells, legs, and tail off. Then look for the vein: it's either along the back of the shrimp or underneath it. Whichever side it's on, run the tip of your knife along that side to expose the vein. Use your knife to scrape the vein out. That's it! It's helpful to have a wet rag or a paper towel next to you to help you keep your knife clean.
3/4-1 pound of shrimp
1 small can of pineapple rings
1 large bunch of cilantro
1 tablespoon cajun seasoning
1 teaspoon cumin
1 teaspoon chili powder
Soft taco shells
Directions: Look on your soft taco shell package and see what temperature to heat the taco shells on. Set the oven to that temperature.
Heat an indoor grill pan on medium high (I spray mine with some high temp cooking spray first). Grill the pineapple rings for about 2-3 minutes per side. Remove from grill and set aside.
Mix the cajun seasoning, cumin, and chili powder together in a small bowl. Peel and clean your shrimp (or just buy the pre-cleaned kind). Put the prepared shrimp in a bowl and sprinkle with the seasoning mixture. Toss (with your fingers) to coat.
Heat a large skillet over medium heat. Add a couple of tablespoons of butter or oil. When the skillet is warm, add the shrimp. Cook until the shrimp start to curl up, turn pink, and become opaque.
Wrap the taco shells in foil and warm them up. While the shrimp is finishing up, cut the pineapple rings into small pieces. Add the pineapple to the pan to warm it through. Roughly chop the cilantro. Cut the avocado and scoop it into a bowl. Squeeze the lime over it and mash it up a little.
To assemble, put a spoonful of avocado on to the tortilla. Add the shrimp and pineapple. Top with cilantro. Serve and enjoy!