Shrimp Tacos with a Bee Sting Honey Finish
This recipe is very simple and quick; I love to serve these tacos as a DIY with a pile of warm tortillas, fresh salsa and beer. The Shrimp is made like a stir fry only not quite as hot and adding some fresh ground cumin and black pepper make this recipe sing. The great thing about this is that it's so flexible. Some people don't want carbs so that they can eat just the filling, and some people don't want the wheat so they can use corn tortillas.Some people like me want a double corn tortilla. All these things can be accommodated when there's enough beer around. The best way to start this recipe is with a Margherita, no triple sec either, just lime juice, sugar, a dash of good orange liqueur (like Grand Marnier) and tequila.The final step is adding a good hot sauce. Around here we have an excellent selection, but lately, I've wanted something different. Metro Honey Bee Sting or our new flavor Burning Bee work perfectly with this recipe. It's crunchy, sweet and a little bit earthy. I sprinkle a little on top and I get sweet, medium spicy finish.
Makes enough for four
- 1 ½ pound of shrimp cleaned (medium size)
- 3 Poblano chiles seeded and cut into small strips
- 1 large onion sliced
- 3 cloves of fresh garlic chopped
- Between 12 and 24 white corn tortillas
- Olive oil
- Worcestershire sauce
- Black pepper to taste
- Salt to taste
- ½ teaspoon of freshly ground cumin
- Metro Honey Bee Sting or our new flavor, Burning Bee.
Marinate the shrimp in the garlic, cumin, and salt and pepper. (for one hour)
Saute the peppers and onions in olive over medium high heat until translucent.
Keep the filling warm while you heat the tortillas. This can be done in a dry pan or directly over a burner. I prefer the burner method and just use tongs and singe each taco. Place them on a warm plate and cover with a napkin.
Add ons - You can have salsa or fresh avocado, fresh cilantro and if you don't want tortillas try polenta.