We usually have tacos every Tuesday for supper. (Taco Tuesday, duh.)
I love love LOVE (did I say love?) Mexican food, so it’s usually my favorite night of the week!
We rotate with different meats as the filling, and this week I just happened to have a package of shrimp in the freezer. I decided to experiment and created a recipe that I think we will use over and over in the future! : )
Salsa Verde Shrimp
- 1 cup salsa verde
(You can buy this in grocery stores, or make your own! Check out my recipe here.)
- 8oz uncooked shrimp, shells removed
- 1 Tbs Butter
- 1 Tbs Olive Oil
- Salt/Pepper to taste
- 8 Tortillas
I marinated the shrimp in the salsa for about 30 minutes.
Then, I heated a pan on medium-high heat and put in the oil and butter. Once the butter was melted, I put in the shrimp making sure each piece was flat so I could get a good seer on them. I didn’t rinse the salsa off the shrimp, but I didn’t pour the salsa into the pan either. Just spoon them out into the pan.
After about 2-3 minutes, I used tongs to flip each shrimp over individually. The shrimp cook fast! So keep an eye on them. No one likes over cooked shrimp : )
I topped the shrimp with my creamy cilantro sauce. I serve this as a dip at most parties that I host, and it is ALWAYS a hit! It’s so delicious.
Creamy Cilantro Sauce
- 1 packet of Hidden Valley ranch dressing mix (NOT DIP MIX)
- 1 cup mayonnaise
- 1 cup buttermilk (regular milk works fine, too.)
- 1/2 cup cilantro
- 3 cloves garlic
- 4-6 tomatillos, husked and halved
- 1 jalapeno, seeds removed (optional)
- Juice of 1 lime
Combine all ingredients in blender or food processor. Blend until smooth.
This can be used right away, but I like to let it sit 30 minutes to an hour to really thicken up and combine.
This was delicious, and B even said he wanted to have it again soon! : ) That’s a win in my book…