Living in Clearwater, we are on the Gulf ... and Tropical Storm Debby gave us record amounts of rain yesterday!  Hence - A trip to the store was not something we were going to make!  And you would never have known that we didn’t hit the farmer’s market when you took a bite of this dish ... delicious!  A well-stocked pantry can be your best friend in times like these - I cannot stress that enough!


This recipe was scaled for the two of us ... and worked perfectly!


Ingredients Eric Used:


  1. - 1 Tablespoon canola oil

  2. - 1 small sweet onion, diced

  3. - 1 teaspoon ground cumin

  4. - 1 teaspoon garlic powder  (not garlic salt)

  5. - 1/2 teaspoon dehydrated Jalapeños (www.penzeys.com)

  6. - 4 slices of jalapeños (from a jar) + 1/4 teaspoon liquid from the jar

  7. - 14.5 ounce can Diced Tomatoes & Green Chilies

  8. - 1/2 lb. shrimp (he used 16 shrimp, size 31-40), peeled, deveined, tails removed

  9. - Salt and Pepper, to taste

  10. - 3 small (taco-size) flour tortillas + oil for frying

  11. - Fresh Cilantro (or Parsley), chopped for garnish


Directions:


Heat the oil in a medium to large skillet.  Add the onion and sauté until soft, about 6 minutes.  To the onions, add the cumin, garlic powder and both types of jalapeños, cook for 30 seconds (or less).  Add the diced tomatoes and green chilies, along with a splash of dry white wine.  Cook for 4 to 5 minutes.  Add a tiny, tiny pinch of sugar if your tomatoes are too acidic.  Add the shrimp to the tomato mixture and cook for 2 minutes.  Remove from the heat and set aside.


Warm a small amount of oil in a skillet to 350 degrees (enough oil to cover the bottom of the skillet, use infrared thermometer to check the temperature of the oil if needed).  Add 1 flour tortilla and fry for 60 seconds on each side, or until golden.  Repeat with remaining tortillas.  Set tortillas aside and with kitchen scissors cut into quarters.


Place a couple tortilla triangles onto each plate and spoon a small amount of the tomato mixture on top of the tortillas and top with shrimp and fresh cilantro (or parsley).  You can also eat this meal “taco-style” - it’s just a little messier - but equally delicious. 


I served a small side of Cheesy Black Beans & Corn - recipe coming soon!


Many thanks go out to hubby Eric for this delicious post - Dinner For Two!!