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Shrimp Tacos Recipe

Name: Shrimp Tacos
Yield: 6
Ingredients: 1 1 ⁄ 2 cups chicken stock; 2 plum tomatoes, cored and roughly chopped; 2 tbsp. canola oil; 2 cloves garlic, minced; 1 small white onion, minced; 1 cup long-grain white rice; Kosher salt and freshly ground black pepper, to taste; 1 1 ⁄ 2 lb. medium shrimp, peeled and deveined, tails removed; 1 tsp. Worcestershire sauce; 2 cloves garlic, minced; 1 lime, juiced; Kosher salt and freshly ground black pepper, to taste; 2 tbsp. canola oil; Flour tortillas, warmed, for serving; Chiles de Árbol Salsa and Guacamole , for serving; Shredded jack cheese, for serving; Roughly chopped cilantro and white onion, for garnish; Lime wedges, for serving

Saveur

Shrimp tacos get a boost of heartiness from red rice simmered with chicken stock and tomato puree. Serve with spicy salsa and cooling guacamole.

Ingredients

1 1⁄2 cups chicken stock

2 plum tomatoes, cored and roughly chopped

2 tbsp. canola oil

2 cloves garlic, minced

1 small white onion, minced

1 cup long-grain white rice

Kosher salt and freshly ground black pepper, to taste

1 1⁄2 lb. medium shrimp, peeled and deveined, tails removed

1 tsp. Worcestershire sauce

2 cloves garlic, minced

1 lime, juiced

Kosher salt and freshly ground black pepper, to taste

2 tbsp. canola oil

Flour tortillas, warmed, for serving

<a href="https://www.saveur.com/article/recipes/homemade-salsa-and-guacamole/" target="_blank">Chiles de Árbol Salsa and Guacamole</a>, for serving

Shredded jack cheese, for serving

Roughly chopped cilantro and white onion, for garnish

Lime wedges, for serving

Method

Make the rice: Purée stock and tomatoes in a blender until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high. Cook garlic and onion until soft, about 5 minutes. Add rice; cook until golden, about 6 minutes. Stir in reserved tomato mixture, salt, and pepper; boil. Reduce heat to low; cook, covered, until rice is tender, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes.

Make the shrimp: Stir shrimp, Worcestershire, garlic, lime juice, salt, and pepper in a bowl; let sit 10 minutes. Wipe skillet clean; heat oil over medium-high. Working in batches, cook shrimp until pink and cooked through, 2–3 minutes. To serve, divide rice and shrimp between tortillas; top with reserved salsa and guacamole, the cheese, cilantro, and onion. Serve with lime wedges.

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