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Shrimp Tacos
Yewande Komolafe
2244 ratings with an average rating of 5 out of 5 stars
2,244
35 minutes
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Bring a small pot of salted water to a simmer. Add shrimp and cook gently until just opaque, about 2 minutes. Drain well; cool.
Toss cooled shrimp with vinegar, oil and basil. Toss in peanuts. Serve on top of cucumber rounds, garnished with more basil.
Someone once told me never poach in plain water. I always add a clove of garlic, a piece of ginger, and a few outer lemongrass leaves. Subtle, but adds depth.
I always add a Bay leaf too!
I'm on a retreat in the San Juan Islands, so am using what I have on hand. I brought giant frozen prawns with me. I like the suggestion to season the water. Added a smashed clove of garlic, cut up pieces of a whole lemon rind, and a sprig of rosemary picked a couple of days ago. Stop simmering at 2 minutes! Watch for the color to brighten. Saving the lemon juice for the dressing later. Also added ice on top of the prawns in the colander to stop the cooking. Such a great site. Thanks!
Not a cooking note but eating direction...eat this like a mini sandwich...take a cucumber, basil, a shrimp, with sprinkled crushed peanut, and bite all of them at once. You will learn how good this dish is.
Make a stick from the shells and poach in that.
Sliced the shrimp the long way so they were thin and flat on the cucumber. Made the shrimp a few hours in advance and let them marinate in the dressing before stacking on the cukes - tasty & quick to prep
Meh, really didn't get this one. Made it as written except also poached shrimp in lobster stock to add flavor and this still didn't really taste like anything. It wasn't bad, just neither interesting nor flavorful.
Added a little sesame oil as had no peanut oil. Doubled amounts for half the shrimp. Good.
Holiday time I used pistachios and pistachio oil instead of peanuts chopped the shrimp and use my herb scissors to make a bed of lettuce and used the inside small leaves of the lettuce to make little cups eaten with the fingers. I served in a martini glass.
I added extra vinegar, a good amount of mirin, a little soy sauce and red pepper flakes to the vinegar, oil and basil mix. Gave it kick and hints of sweet, sour and salt. Very delicious.
We doubled the amounts and divided the result among two of us on lettuce for dinner. It was fine; pretty OK, but nothing to write home about. It is light, low cal, and Summery, but I won’t make it again. There are better ways to use Thai basil, and shrimp.
This didn't have enough flavor. Not sure what suggestion I would make. It sure was pretty though.
Not a cooking note but eating direction...eat this like a mini sandwich...take a cucumber, basil, a shrimp, with sprinkled crushed peanut, and bite all of them at once. You will learn how good this dish is.
I'm on a retreat in the San Juan Islands, so am using what I have on hand. I brought giant frozen prawns with me. I like the suggestion to season the water. Added a smashed clove of garlic, cut up pieces of a whole lemon rind, and a sprig of rosemary picked a couple of days ago. Stop simmering at 2 minutes! Watch for the color to brighten. Saving the lemon juice for the dressing later. Also added ice on top of the prawns in the colander to stop the cooking. Such a great site. Thanks!
Poaching water add garlic, piece ginger, outer lemongrass leaves
This is a very simple recipe. I was unable to find basil of any kind, so I omitted it, which was a mistake as I thought the end result needed a little more flavor (and possibly some spicy heat as well). But the shrimp were perfectly cooked.
Make a stick from the shells and poach in that.
Someone once told me never poach in plain water. I always add a clove of garlic, a piece of ginger, and a few outer lemongrass leaves. Subtle, but adds depth.
I always add a Bay leaf too!
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