← Back to Search Results
pan-frying American, Tex-Mex
Shrimp with Lemon-Chili Cream Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Camarones is Spanish for shrimp. They range from tiny bay shrimp to medium transparent ones with tails that swing up in the air to ones as big as your fist—the giant camarones of Mexico. Shrimp find their way into tortillas in more forms than you can count—fried, breaded, steamed, in garlic, in butter, in Ranchero Sauce, and in Salsa Verde. We find the flavor of shrimp so subtly delicious unadorned, we avoid anything that would overwhelm the shrimp itself. In our basic shrimp taco, we merely finesse the delicate flesh with a few strips of mild yellow bell pepper and a light lemon-chili cream we have created just for shrimp.

Yield: Serves 4 to 6

Ingredients

  • 3½ pounds uncooked medium shrimp, peeled, tails removed, and deveined
  • ¼ cup olive or peanut oil
  • Salt, to taste
  • 18 corn or 12 flour tortillas, warmed or crisped just before serving

Toppings:

  • 2 cups Lemon-Chili Cream Sauce (recipe follows)
  • 3 large yellow bell peppers, stemmed, seeded, and cut into very thin l½-inch-long strips
  • 4 cups shredded lettuce

Lemon chili cream sauce:

  • 1 yellow wax chili pepper, stemmed and minced
  • 2 cups heavy (whipping) cream
  • 2 tablespoons pure chili powder
  • 3 tablespoons fresh lemon Juice
  • ¼ teaspoon salt

Directions

1. Rinse the shrimp and pat them dry.

2. Place half of the oil in a large frying pan and set over medium-high heat until the oil begins to smoke. (Or use 2 pans and cook the shrimp in 1 round.) Add half of the shrimp and salt liberally. Stir just until the shrimp are white in the centers, 3 to 5 minutes. Remove the shrimp from the heat and set aside in a warm place. Repeat with the remaining shrimp.

3. To assemble, place about 1/3 cup of the shrimp in the center of a tortilla. Top with Lemon-Chili Cream Sauce, yellow bell pepper strips, and shredded lettuce. Fold and serve.

Lemon Chili Cream Sauce

1. Combine all of the ingredients in a nonreactive medium saucepan. Bring to a boil and cook over medium heat until thick enough to coat a spoon, about 5 minutes.

2. Use right away, or cover and refrigerate for up to 1 week, May be reheated to serve warm, or serve chilled.

Makes 2 cups

Notes

If you can’t find yellow bell peppers, use red or mild Anaheim chill peppers, instead.

Use tangy Lemon-Chili Cream Sauce—a gem of speed and versatility—on all kinds of shellfish, pork, chicken, lamb, turkey, duck, or blanched vegetables.


© 1990 Victoria Wise and Susanna Hoffman

Note from Cookstr's Editors

Nutritional information is based on 6 servings, 1/8 teaspoon of added salt per serving, and corn tortillas.

 

Nutritional Information

Nutrients per serving (% daily value)

832kcal (42%)
275mg (28%)
204mg (340%)
609mcg RAE (20%)
1009mg
176mg
61g
2g
7g
46g
511mg (170%)
876mg (36%)
21g (105%)
46g (70%)
8mg (47%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
martin-yans-china Martin Yan's China
by Martin Yan
raos-cookbook Rao's Cookbook
by Frank Pellegrino
cook-with-jamie Cook with Jamie
by Jamie Oliver
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
food-to-live-by Food to Live By
by Myra Goodman
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?