MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Tacos
Categories: Rice, Seafood, Breads, Chilies, Vegetables
Yield: 6 servings

MMMMM----------------------------RICE---------------------------------
1 1/2 c Chicken stock
2 Plum tomatoes; cored, rough
- chopped
2 tb Oil
2 cl Garlic; minced
1 sm White onion; minced
1 c Long-grain white rice
Salt & fresh ground pepper

MMMMM----------------------SHRIMP & SERVING---------------------------
1 1/2 lb Medium shrimp; peeled,
- deveined, tails off
1 ts Worcestershire sauce
2 cl Garlic; minced
1 Lime; juiced
Salt & fresh ground pepper
2 tb Oil
Flour tortillas; warmed, for
- serving
Chiles de Árbol Salsa &
- Guacamole; to serve
Shredded jack cheese; to
- serve
Rough chopped cilantro &
- white onion; garnish
Lime wedges; to serve

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.

Yield: serves 6

RECIPE FROM: https://www.saveur.com

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