Shrimp Scampi Tacos

For my Saturday night dinner, I was thinking Shrimp Tacos. I had all the ingredients. But I’ve done this so many times. So, I thought…what else could I do with shrimp. The first thought was a Shrimp Bo-Boy taco, which would be good. But I’m avoiding fried foods. Then…Shrimp Scampi Taco came to me. I’m sure somebody has done this before, but I dove into the concept.

I de-thawed about half a pound of high-count shrimp (I didn’t want jumbos) in water and removed the tails. I only seasoned them with crushed red pepper.

I cooked down a handful of cherry tomatoes in olive oil and set them aside. In the same juice, I put a couple tablespoons of Kerrygold butter, and then about 4 diced garlic cloves. When it heated up to a slight brown, I de-glazed it with about a cup of white wine. I added about a tablespoon of flour as a thickener and stirred it in.

Once about reduced by half, I added the shrimp. I cooked one side for about 3 minutes, flipped them and cooked the other side. I put in a handful of chopped basil and parsley from my garden. I removed the shrimp. I had this idea for my topping sauce, so with the heat off, I put a couple large spoonfuls of Greek yogurt into the pan and stirred it in. This would be my aioli.

I heated up 3 flour tortillas in the microwave for 20 seconds and then plated. The tortillas, a small amount of angel hair cabbage, the shrimp, the tomatoes, the sauce and then the remainder of the basil/parsley from the garden.

Wow. One of the best tacos I’ve ever made.