Dinner

By Laura Ratliff and Ryan Smith | May 24, 2012

Summer tends to bring about a fierce craving for tacos and even though New York sadly lacks the Tex-Mex cuisine that the Southwest has in abundance, tacos are happily up to par. While it’s so easy to grab a taco from one of the ubiquitous trucks, you can easily make your own. These tacos are served on corn tortillas (double-layered, of course) and will never see lettuce, tomatoes or processed cheese.

While these tacos have more of a Californian flair, reminiscent of San Francisco’s great taquerias, they’re still entirely authentic and also entirely delicious. Rather than barbacoa or carnitas filling, these are made with plump, fresh shrimp, with their shells on. Cooking shrimp with their shells retains juices, which means more flavor once they make their way to the tortilla. After cooking the shrimp in garlic butter, shell and pile them high on tortillas and top with shredded green cabbage, homemade crema and salsa verde. Tacos like these are simple to make and can be modified to suit virtually anyone’s tastes, so don’t feel as if you need to stick to a recipe too closely. Paired with an ice-cold beer and some guacamole, you simply can’t go wrong.

Photos by Laura Ratliff

Laura Ratliff and Ryan Smith are the authors of Smith & Ratliff, a New York City-based lifestyle blog. They write about food, cocktails, art, style and life in New York City. Follow them on Twitter:@smithratliff

Shrimp Tacos with Crema and Salsa Verde Recipe

Servings: 2
Calories: 295 per serving
Prep Time: 30 mins
Cook Time: 5 mins
Total Time: 35 mins

Ingredients

  • ¼ cup sour cream
  • 1 tablespoon mayonnaise
  • 1 tablespoon milk
  • 1/4 teaspoon ground cumin
  • 3/4 pound large shrimp , shells on
  • 3 tablespoons butter, melted
  • 2 garlic cloves , minced
  • 8 6-inch corn tortillas, warmed
  • 1 cup shredded green cabbage
  • Jarred salsa verde
  • Lime wedges
  • Kosher salt

Directions

1. For the crema, whisk together sour cream, mayonnaise, milk and ground cumin. Set aside.
2. In a bowl, mix the melted butter and garlic. Toss shrimp to coat.
3. Heat a skillet over medium-high heat. Cook shrimp for about 4 minutes per side or until opaque.
4. Let shrimp cool, then peel. Sprinkle with salt.
5. Divide shrimp evenly among tortillas. Top with cabbage, crema, salsa verde, and a squeeze of lime.
Tacos like these are simple to make and can be modified to suit virtually anyone’s tastes, so don’t feel as if you need to stick to a recipe too closely. Make what you like, and enjoy! Paired with an ice-cold beer and some guacamole, you simply can’t go wrong.

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