It isn’t every day that you can get a Guest Recipe Post from a James Beard Award Winning Chef so I’m really excited to share this one from Mark Kiffin with you!  The Mazatlan Shrimp Tacos come from Kiffin’s famed restaurant, Zacatecas Taco & Tequila in Albuquerque, NM.  It seems perfect for your summer soirees and an excellent pairing for the Pink PantherTequila Cocktail we shared last week! 

Enjoy!

Mazatlan Shrimp Tacos
Seared shrimp, Pickled Serrano
cabbage and Cucumber-Tomatillo salsa
Seared Shrimp
2 lbs medium
shrimp, shelled and deveined
Pickled Cabbage
1 lb
shredded red cabbage
3 cups rice
wine vinegar (unseasoned)
1 cup brown
sugar
1/3 cup
diced serranos
In a medium
sauce pot add the vinegar, sugar and serranos. Bring to a boil, then simmer for
5 min. Remove from the fire, add the cabbage. Let it sit and cool for 25 min, strain
(but lave about ½ cup of the liquid) and store it in a sealed container so it
won’t get dry.
Cucumber-Tomatillo Salsa
2 each
cucumbers, peeled, seeded and cut in crescent moon
1 each red
onion, julienned
½ lb
tomatillos
2 each
avocados
2 each
serranos
2 each
garlic cloves
½ bunch
cilantro
1 tablespoon
fresh lime juice
1 cup water
Salt to
taste
Place in a
blender tomatillos, avocados, serannos, garlic, cilantro, lime juice, 2 table
spoons of kosher salt to start, 1 cup water and blend until it gets to a smooth
consistency. If you need to add more water, just to get the mix going the sauce
should look thick not runny.
Assembling your Tacos
Sear your
shrimp just one minute each side, have you r warm tortillas ready placed in a
plate. On the middle of the tortillas put some pickled cabbage running a line
from one end to another.  Place the
shrimp on top of the cabbage. In a small mixing bowl put a hand full of the
cucumber, some of the red onions, 3 tablespoons of the tomatillo sauce and mix
well. Add salt if needed. Spoon some of the salsa on top of the shrimp. Garnish
with fresh limes and Cilantro.

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