Taco Tuesday: Shrimp a la Mexicana

now this edition of Taco Tuesday is about shrimp a la mexicana so just picture this to start with you're on a beach someplace in Mexico and some guy comes by with this little cart and he's got a charcoal fire there it's over over that as a plunge this rolled steel thing and he throws some shrimp on there all the ingredients that go into pico de gallo salsa make ikana so tomatoes onions green chilli and cilantro saute all that together put it in some tortillas that's what you're making it's the perfect thing for summertime so the first thing you got to do is get the hot pan going so I got that over here I like to work with a really heavy pan so it holds all the heat cast irons good this is one that's got several layers of a loom or a layer of aluminum in the inside and two layers of stainless on the outside we got all of the ingredients for salsa make it kind of that we're going to start with except for the Serrano chili you could use jalapenos for this if you want to this typically just gets cut up into thin strips thin little slices like that and you do it seeds and all because when you're making something that's spicy you want to have all of that in there and you want to have the seeds in there for beautiful texture use your rocking and chopping motions to get it into small mince okay so it's gonna be pretty spicy you can make this as spicy or not as you choose just by the amount of the green chili that goes into it okay so that's all chopped up now so these are the first ingredients that are gonna go into the pan I'm gonna film the pan which is hot now I'm gonna put it over high heat now had it kind of over a medium heat just to heat the pan and now I'm gonna give a film of olive oil over the base of the pan and then I'm gonna put into the hot pan and the hot oil some onions you should hear that good sizzle good cooking technique by the way to heat your pan before you put the oil in it we've got some ripe tomato just think you go to the farmers market and you buy some really good Tomatoes this is a perfect place to feature them okay so that's the kind of sizzle that I want to hear there and I'm gonna put the green chili in there give that a little toss to blend everything together now while that's cooking there I'm gonna chop up a little bit of cilantro here so just take a few sprigs and I bunch them up like this there's a really fast dish to make by the way and it's so special you could serve it to some invited guests but you'll see what I'm doing here is to cut across stems and all but basically we're making a shippin odd of cilantro then when we reach the bottom where it's just stems we'll take that set that to the side this will go in at the very end I'm going to cut a lime in half so it's ready for to drizzle over the whole thing when that's ready let's look back over here at this pan so I'm seeing now that the onion is starting to get translucent that's kind of what I'm looking for there I want to get a nice little a little bit of browning going which I'm starting to see there because I'm working over high heat I want to reduce all of the liquid from those Tomatoes so that they're not sort of leeching all of the moisture out and making this thing soupy and now it's the time that I'm going to put in the shrimp so this is shrimp that has been mostly chopped up it's a shrimp that has been peeled and deveined and I'm gonna show you how we do that here in a second but so this is shrimp that looks like this I want to make sure to take that last little joint off of this and then you can see that we have cut the down the back of it and look for that intestinal tract what we call the vein and it then just pulled it all out and then I'm gonna cut these guys into smallish pieces like about half inch pieces put those in with all of that and then let this cook this will take about 2 or 3 minutes for that shrimp to get almost done through and then we're just ready for our final seasonings here okay it's looking just about done we have lost the translucency in the shrimp now it's kind of turned white I'm gonna grab a big handful of cilantro again this is all up to you this is a very sort of loose proportioned recipe and you can make it to suit yourself you like more the sweetness of tomato add that more Urbanus from cilantro spiciness from the green chili put the ought all in there put a lime into the mexican lime juicer and then give a nice squeeze of this over the whole pan set that to the side I'm gonna give it a tiny bit of salt over the top and that's it right at the very end you add that lime juice so that it doesn't cook too much you don't want to I don't like the flavor of lime juice that has cooked okay so a beautiful tortilla warm down on the plate there and then with a spoon this is like yeast stop I can smell every single component of this now this will take you right to that Beach get a beer in your hand wrap up a little taco there and you're on vacation

Channel: Rick Bayless

Views: 79,577

Rating: 4.8938513 out of 5

Keywords: Chef Rick Bayless, Rick Bayless, tacos, Taco Tuesday, cooking, shrimp, shrimp a la mexicana, pico de gallo, dinner, recipes, food, weeknight meals, seafood, tortillas, skillet

Id: _PoNwwzD5Ec

Length: 6min 47sec (407 seconds)

Published: Tue Jun 21 2016