Have to agree with MrOrangeCrocs -- the shrimp really lacks flavor, even after cooking it with the peppercorns and red pepper. I'll stick with my marinated shrimp cooked on the BBQ.
Boil shrimp with ground red pepper, black peppercorns, and lime-wedges to add authentic Mexican flavor to these tacos. Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.
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- Calories: 358
- Calories from fat: 20%
- Fat: 7.8g
- Saturated fat: 3g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 1.7g
- Protein: 29.3g
- Carbohydrate: 43.6g
- Fiber: 5.1g
- Cholesterol: 188mg
- Iron: 4.1mg
- Sodium: 612mg
- Calcium: 250mg
- 3 tablespoons black peppercorns
- 3 quarts water
- 1 tablespoon salt
- 1 teaspoon ground red pepper
- 2 limes, quartered
- 1 pound medium shrimp, peeled and deveined
- 1/2 cup coarsely chopped fresh cilantro
- 1/4 cup fresh lime juice
- 1 tablespoon minced seeded jalapeño pepper
- 12 (6-inch) corn tortillas
- 3/4 cup chopped peeled tomato
- 1/2 cup reduced-fat sour cream
- 1/2 cup chopped green onions
- Place the peppercorns on a double layer of cheesecloth. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, 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 jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.
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