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Old 04-12-2006, 10:48 AM
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Thumbs up Shrimp Tacos

Shrimp Tacos
Source: Cooking Light magazine
4 servings (serving size: 3 tacos)
Shredded rotisserie chicken or flaked, cooked fish also works well in these tacos.


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RECIPE INGREDIENTS

3 tablespoons black peppercorns
3 quarts water
1 tablespoon salt
1 teaspoon ground red pepper
2 limes, quartered
1 pound medium shrimp, peeled and deveined
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
1 tablespoon minced seeded jalapeño pepper
12 (6-inch) corn tortillas
3/4 cup chopped peeled tomato
1/2 cup reduced-fat sour cream
1/2 cup chopped green onions

RECIPE METHOD

Place the peppercorns on a double layer of cheesecloth or not. Gather edges of cheesecloth together, and tie securely. Combine cheesecloth bag, water, salt, red pepper, and lime quarters in a Dutch oven. Bring to a boil; cook 2 minutes. Add shrimp; cook 2 minutes or until done. Drain. Discard cheesecloth bag and lime quarters.

Combine shrimp, cilantro, lime juice, and jalapeño pepper, tossing well to coat. Heat tortillas according to package directions. Spoon 1/3 cup shrimp mixture into each tortilla; top each taco with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions.

Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

These are so good!
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Mary
"resident shameless hussie"
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Old 04-12-2006, 12:11 PM
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Right up there with the fish tacos, thank you Mary ..


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