Shelly's Recipe

SHRIMP TACOS

Category: Sandwiches

3 tbsp black peppercorns
3 quarts water
1 tbsp salt
2 tbsp chili powder
1 tbsp cumin
2 limes, quartered
1 lb medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tbsp minced seeded jalapeno pepper
12 (6 inch) corn tortillas
3/4 cup chopped peeled tomato
Optional Toppings: sour cream, chopped green onions, tomatoes, shredded cheese and salsa

Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, chili powder, cumin, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.

Combine shrimp, cilantro, lime juice, and jalapeno pepper, tossing well to coat. Heat tortillas according to pkg directions. Spoon 1/3 cup shrimp mixture into each tortilla and add desired toppings Serves 4

Variation: Sprinkle shrimp with only 1 tbsp chili powder and saute. Add 2 tbsp lime juice; set aside. Saute 1/2 cup each chopped onion and green pepper. Add 1 cup each cooked corn and drained black beans. Add shrimp and combine. Divide filling between tortillas. Add toppings.