Shrimp Tacos with Grilled Corn, Grapes, and Creamy Ranchero Sauce Recipe

Name: Shrimp Tacos with Grilled Corn, Grapes, and Creamy Ranchero Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Oil; 1 whole Shallot, Peeled And Chopped; 1 whole Jalapeno, Seeded And Chopped (use Less If Sensitive To Spice); 1 clove Garlic, Chopped; 1 whole Jarred Roasted Red Pepper, Chopped; 1 Tablespoon Tomato Paste; 2 Tablespoons Apple Cider Vinegar; 1 Tablespoon Brown Sugar; 4 teaspoons Cumin; 1/4 cups Stock, Any Variety; 1/4 teaspoons Salt; 1/4 cups Heavy Cream; 1 pound Raw Jumbo Shrimp, Peeled And Deveined; Salt And Pepper; Hot Smoked Paprika; 3 whole Corn Cobs, Shucked And Cleaned; 8 whole Tortillas, Wheat Or Corn; 1- 1/2 cup Shredded Red Cabbage; 1- 1/2 cup Seedless Red Grapes, Halved; 2 whole Avocados, Chopped

Servings: persons

1 Tablespoon Oil
1 whole Shallot, Peeled And Chopped
1 whole Jalapeno, Seeded And Chopped (use Less If Sensitive To Spice)
1 clove Garlic, Chopped
1 whole Jarred Roasted Red Pepper, Chopped
1 Tablespoon Tomato Paste
2 Tablespoons Apple Cider Vinegar
1 Tablespoon Brown Sugar
4 teaspoons Cumin
1/4 cups Stock, Any Variety
1/4 teaspoons Salt
1/4 cups Heavy Cream
1 pound Raw Jumbo Shrimp, Peeled And Deveined
Salt And Pepper
Hot Smoked Paprika
3 whole Corn Cobs, Shucked And Cleaned
8 whole Tortillas, Wheat Or Corn
1- 1/2 cup Shredded Red Cabbage
1- 1/2 cup Seedless Red Grapes, Halved
2 whole Avocados, Chopped

1
Preheat the grill to medium heat.
2
For the ranchero sauce: Add the oil to a sauce pan and place it over medium heat.
3
Saute the shallot, jalapeno, and garlic until soft, 3-5 minutes.
4
Add the red pepper, tomato paste, vinegar, sugar, cumin, stock and salt.
5
Simmer for 10 minutes on low.
6
Remove from heat and carefully pour into a blender.
7
Add the cream and place the lid on the blender, sightly ajar so it can vent.
8
Puree the sauce until smooth, then set aside.
9
For the shrimp tacos: Sprinkle the raw shrimp with salt pepper and paprika.
10
Place the corn and the shrimp on the grill.
11
Grill the shrimp for 2 minutes per side, until just pink.
12
Grill the corn for 2 minutes per side, rotating to get char marks on all sides.
13
When the corn has cooled a little, cut it off the cobs.
14
Warm the tortillas in the microwave.
15
Place a bed of cabbage on the bottom of a tortilla, followed by 3-4 shrimp, corn, grapes and avocado.
16
Drizzle with ranchero sauce and serve.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 Tablespoon Oil, 1 whole Shallot, Peeled And Chopped, 1 whole Jalapeno, Seeded And Chopped (use Less If Sensitive To Spice), 1 clove Garlic, Chopped, and more.

Yes, Shrimp Tacos with Grilled Corn, Grapes, and Creamy Ranchero Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Tacos with Grilled Corn, Grapes, and Creamy Ranchero Sauce

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