Shrimp Taco Salad1 pound jumbo 26-30 count shrimp, peeled and deveined
1 envelope of taco seasoning divided
1/2 cup plus 3 tablespoons olive oil, divided
1 small onion, finely chopped
3 tablespoons cider vinegar
2 tablespoons diced green or sweet red pepper
6 garlic cloves, minced
1/2 teaspoon ground coriander
1/4 teaspoon sugar
3 corn tortillas cut into 1/4 inch strips
1 package 8 ounces ready to serve salad greens
1 medium tomato, chopped
1 can 8 ounces black beans, rinsed and drained
2 cups finely shredded colby-monterey jack cheese
Place shrimp in a bowl: sprinkle with half of the taco seasoning. Set aside. In another bowl, combine 1/2 cup oil , onion, vinegar, green pepper, garlic, coriander and sugar; set aside.
In a skillet, stir-fry tortilla strips in remaining oil; drain on paper towels. Sprinkle wth remaining taco seasoning. In the same skillet, saute shrimp for 3-5 minutes until pink. Do not overcook.
In a large bowl, combine the greens, tomato, beans, shrimp and tortilla strips. Drizzle with dressing. Sprinkle with cheese; toss.
Yields 6-8 servings.
The best way to have a great recipe is to have great ingrediants. To order great wild caught shrimp go to www.Texshrimp.com or call Peggy at 956-241-1733
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