THINKING OUTSIDE THE MAC&CHEESE BOX

Tuesday, October 18, 2011

Fall Break in San Diego & Simply Roasted Shrimp Tacos


Me & My Brother at Pacific Beach
      
  HiHiHi!!! I just got back from the San Diego beach. There, we ate tons and TONS of sea food. Shrimp, crab, scallops, lobster, and fish. It was like heaven because I adore sea food- especially on the beach.

The Sun sets on Pacific Beach

Getting my CRAB at Joes


Nick's GIANT seafood pot


Our last day watching the sun set over the ocean

When we came home, I was almost upset when we didn't have crab or lobster just next door. I said, "Why don't we just have some shrimp tacos?" 


 Instead of doing what we normally do- frying the shrimp in a beer batter-  we decided to do a simple roast with olive oil, salt, and pepper. We spotted this recipe in one of our Barefoot Contessa books. It was originally for a roasted shrimp cocktail (also very yummy) but it was my idea to use it in shrimp tacos instead.

Drizzle the oil and dash the seasonings over 2lbs. of de-veined, shelled raw shrimp and pop it in the oven for 8-10 minutes at 400 degrees.
Mix some lime juice and sour cream for a refreshingly tangy sauce to put in your soft taco.
The shrimp roast quickly and beautifully!

 


Serve with corn tortillas and all your favorite fixin's. YUMMY!!!

We are soooo going to make these often.  Enjoy!!

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