Hello there! Sorry, I have been working a lot. Not much cooking going on. I am trying to finish a design project for a client. Yesterday I wrapped things up for awhile and got back in the kitchen.
Last Wednesday, I got to thinking I should try using shrimp in my Chili Relleno Taco recipe. Yes I think about recipes while I work sometimes. I did experiment Saturday making one Shrimp Chili Relleno Taco. It was amazing! So yesterday, I had dear sister over to share my experiment. We made Salty Chihuahuas and another salsa recipe (I will post later). I also tried the new shrimp tacos out on her. She loved it too. She said, "I can't believe how good they are. They are better than I thought they would be. I think the marinade is perfect on the shrimp." I agree! I think I like the shrimp relleno taco better than the chicken version. My next experiment will be Mushroom Chili Rellenos Tacos. You won't have to wait for long. I already bought the ingredients. So stay close by.
Shrimp Chili Rellenos Tacos
2 poblano peppers
20 shrimp, peeled, deveined and marinated [Click here for Marinade recipe]
1 cup Monterey Jack cheese, shredded
4 small flour tortillas
Set 4 skewers in water to soak [Click here for a tip on soaking skewers]. Pre-heat grill to medium-high heat for 10 minutes. Marinate shrimp 10-15 minutes before ready to cook. Rub poblano peppers with a little vegetable oil. Poblanos should be left whole. Place poblanos on the grill. Grill for five minutes on each side on medium high heat. Remove poblanos and cover with plastic wrap. Thread 5 shrimp on each skewer. Grill shrimp for 4 minutes, 2 minutes a side. When poblanos are cool enough to touch, peel off the skin of poblanos. Cut poblanos in half from stem to tip, remove seeds, stem and veins being careful not to split open the sides of the pepper. Place a flour tortilla on a sheet of parchment paper, place a poblano half on top. Fill poblano with 5 shrimp and 1/4 cup of cheese, fold tortilla around poblano and wrap in parchment. Place 2 parchment wrapped tacos on a microwave safe plate. Microwave 45 seconds to 1 minute until cheese has melted and tortilla is soft and warm. Serve.