Escuinapa-Style Shrimp Tacos

Name: Escuinapa-Style Shrimp Tacos
Ingredients: 1 pound medium shell-on shrimp (about 21 to 25 pieces); 8 garlic cloves, peeled (divided use); 2 tablespoons tomato paste; Salt; pepper; 1 15-ounce can diced tomatoes, undrained (I like the flavor of the fire-roasted ones); About 1 tablespoon Mexican oregano , stems removed, pulverized between your palms; 1/2 cup vinegar (apple cider is common in Mexico); 2 cups cored, thinly sliced cabbage or napa cabbage; 1 medium carrot, grated or julienned, peeled if you want (about ¾ cup); 1/2 medium red onion, thinly sliced (about ¾ cup); Oil to a depth of about ½ inch for frying; 12 corn tortillas (the thinner the better—look for ones that make great chips); A few tablespoons of chopped cilantro for garnish

www.rickbayless.com

Crispy tacos with plump dried shrimp, perfect for seafood lovers! Try Rick Bayless's Escuinapa-Style Shrimp Tacos.

View full recipe on www.rickbayless.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rickbayless.com.

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Ingredients

1 pound medium shell-on shrimp (about 21 to 25 pieces)
8 garlic cloves, peeled (divided use)
2 tablespoons tomato paste
Salt
pepper
1 15-ounce can diced tomatoes, undrained (I like the flavor of the fire-roasted ones)
About 1 tablespoon Mexican oregano , stems removed, pulverized between your palms
1/2 cup vinegar (apple cider is common in Mexico)
2 cups cored, thinly sliced cabbage or napa cabbage
1 medium carrot, grated or julienned, peeled if you want (about ¾ cup)
1/2 medium red onion, thinly sliced (about ¾ cup)
Oil to a depth of about ½ inch for frying
12 corn tortillas (the thinner the better—look for ones that make great chips)
A few tablespoons of chopped cilantro for garnish