Sunday, July 12, 2009

Shrimp Chalupas with Mango Salsa

I didn't have a chance to post about our dinner from last night, so here you go! It was very quick and easy, which was appreciated because we had an extremely busy day yesterday. It was also very yummy. I didn't have chipotle powder (adding to list for next Penzeys order...) so I just used extra chili powder. It worked out just fine. The salsa was very yummy. We enjoyed it. I don't know if I would make it again because I'd like to try other shrimp tacos, but when we make things involving corn tortillas I will prep it the same way. Yummy!

shrimp

Shrimp Chalupas with Mango Salsa
Cooking Light, March 2007

This is our version of a Mexican dish in which tortilla dough is shaped like a boat and fried until crisp; in fact, chalupa means "boat" in Spanish. Regular chili powder is a blend that tastes mostly of cumin. Chipotle chile powder is pure ground dried chiles, and it packs a hot punch. For more heat use all chipotle powder, or tame the spice by substituting all chili powder.

1 cup chopped peeled mango
3 tablespoons prechopped red onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3/4 teaspoon salt, divided
1/2 teaspoon chili powder
1/4 teaspoon chipotle chile powder
32 large peeled, deveined shrimp (about 1 1/4 pounds)
1 1/2 tablespoons olive oil, divided
8 (6-inch) corn tortillas

Combine the first 4 ingredients in a bowl, and stir in 1/4 teaspoon salt. Set aside.

Combine remaining 1/2 teaspoon salt, chili powder, chipotle powder, and shrimp in a large bowl. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add shrimp to pan; cook 2 minutes on each side or until shrimp are done. Remove shrimp from pan; keep warm.

Wipe pan clean with a paper towel. Return pan to heat; add 1 teaspoon oil to pan. Place 3 tortillas in pan; cook 30 seconds on each side or until tortillas puff slightly. Repeat procedure with remaining oil and tortillas.

Place 2 tortillas on each of 4 plates, and arrange 4 shrimp on each tortilla. Top shrimp with about 2 tablespoons mango mixture, and serve immediately.

Yield: 4 servings

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