One recipe that fits this criteria is tacos, and we usually eat some form of it once a week. It's a quick, easy and healthy meal to throw together during a work week. My husband came up with the idea after seeing a lot of fish tacos popping up in cookbooks and restaurants. I created this mix to match his request one day and it has become an occasional switch up to the traditional taco night.
Start off with peeling and de-veining shrimp. I always give my shrimp a little splash of somethin' somethin', I think it prevents any potential funky shrimp odors.
Then place into a pan and add a few glugs of this Szechuan Spicy sauce. You don't need much unless you like them super spicy, then by all means carry on.
While sauteing shrimp, dice up the toppings: tomatoes, cabbage, avocado, and cheese. (We also enjoy these tacos with a side of beans and rice. But that recipe is for another day)
Look at that tomato juice....we are just starting to get good tomatoes in Michigan. Oh heart be still.
You can use hard or soft shells. We usually use soft. The key to this dish is to squeeze some fresh lime on top of the shrimp. Something magical happens with the lime, I think it interacts with the slight heat of the sauce. I'm not really sure, but either way, don't skip out on the lime. You will thank me later.
Load up and enjoy!
Southeast Shrimp Tacos:
1lb of raw shrimp- peeled and de-veined
Tsang Stir-Fry Sauce in Szechuan Spicy
1 Lime cut into wedges
Hard or Soft taco shells
*Splash of white wine is optional
Any toppings you like:
Tomatoes
Cabbage
Cheese
Avocado
Sour Cream
Saute shrimp with 1/4 cup of sauce, adding more to taste. Once cooked though, assemble into your taco shell, add toppings of your choice and enjoy!
Give it a try and let me know what you think.