Shrimp Tacos

By bjlazyl

Ingredients

• 1 1⁄2 cups chicken stock
• 2 plum tomatoes, cored and roughly chopped
• 2 tbsp. canola oil
• 2 cloves garlic, minced
• 1 small white onion, minced
• 1 cup long-grain white rice
• Kosher salt and freshly ground black pepper, to taste
• For the Shrimp and Serving
• 1 1⁄2 lb. medium shrimp, peeled and deveined, tails removed
• 1 tsp. Worcestershire sauce
• 2 cloves garlic, minced
• 1 lime, juiced
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. canola oil
• Flour tortillas, warmed, for serving
• Chiles de Árbol Salsa and Guacamole, for serving
• Shredded jack cheese, for serving
• Roughly chopped cilantro and white onion, for garnish
• Lime wedges, for serving

Details

Servings 6
Adapted from saveur.com

Preparation

Step 1

Make the rice: Purée stock and tomatoes in a blender until smooth; set aside. Heat oil in a 4-qt. saucepan over medium-high. Cook garlic and onion until soft, about 5 minutes. Add rice; cook until golden, about 6 minutes. Stir in reserved tomato mixture, salt, and pepper; boil. Reduce heat to low; cook, covered, until rice is tender, 25–30 minutes. Remove from heat and let sit, covered, for 10 minutes.

Make the shrimp: Stir shrimp, Worcestershire, garlic, lime juice, salt, and pepper in a bowl; let sit 10 minutes. Wipe skillet clean; heat oil over medium-high. Working in batches, cook shrimp until pink and cooked through, 2–3 minutes. To serve, divide rice and shrimp between tortillas; top with reserved salsa and guacamole, the cheese, cilantro, and onion. Serve with lime wedges.