Shrimp Taco Board
Today is Cinco de Mayo, and we are celebrating by eating this shrimp taco board all day long! This is a colorful and delicious yet affordable and simple thing to have at parties.
INGREDIENTS
3 Limes, sliced into wheels
12 Mini street taco flour tortillas
3 Radishes, sliced into thin wheels
2 Red onions
8 Leaves radicchio
1 bag mini rainbow peppers, red, orange, yellow and green
1 Package of tomatoes on the vine
1 bunch of cilantro
6 oz Shredded Mexican cheese
Garnish – cactus leaves
-Spicy Blackened Shrimp (recipe & ingredients below)
-Oven Roasted Corn (recipe & ingredients below)
-White Queso (recipe & ingredients below)
-Quick pickled onions (recipe & ingredients below)
-Mexican Black Beans (recipe & ingredients below)
-Easy Guacamole (recipe & ingredients below)
Spicy Blackened Shrimp
24 Jumbo shrimp (tail on)
3 tbsp garlic
1 tbsp chili powder
1 tsp cayenne
1 tsp paprika
1 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
2 tsp brown sugar
2 tsp black pepper
1 tsp salt
Place all ingredients in a mixing bowl with the shrimp, and mix until all shrimp are seasoned. Bring a pan to medium-high heat, and use oil or butter to coat the pan. Drop in contents of mixing bowl, and cook for 4 minutes until shrimp are pink.
Oven Roasted Corn
2 Ears of corn, husks removed
2 Tbsp butter, room temperature
2 Tbsp cajun seasoning
Preheat the oven to 400. Slather the corn with room temperature butter and cajun seasoning. Cook for 40 minutes, turning occasionally.
White Queso
8oz White American cheese
¼ Cup canned green chilis (cut finely)
¼ Cup 2% or whole milk
¼ Cup diced tomatoes
¼ Cup diced Red onion
½ Cube chicken (or vegetable) bullion
Mix vegetables together in a sauce pot over medium heat, adding chicken stock and 4 tbsp water. Once the mixture starts to cook, add in all of the cheese. Add milk as needed to reach desired consistency. Stir continuously until all cheese has melted, and serve immediately.
Quick Pickled Onions
1 Red onion
½ Cup red wine vinegar
1 Tsp sugar
1 Tsp salt
Cut the red onion into thin vertical slices. Place in a jar or covered bowl with the rest of the ingredients. Top with ½ cup of hot water, and leave to the side for at least one hour, until use.
Mexican Black Beans
1 Can black beans, drained
¼ Cup diced red onions
¼ Cup cilantro, shredded
½ Cube chicken (or vegetable) bullion
Place onions in a stock pot over medium heat with 3 tbsp water and ½ bullion cube. When cube has dissolved, add drained black beans and cilantro. Stir for 5 minutes and serve immediately.
Easy Guacamole
1 Avocado
¼ Cup tomatoes, diced
¼ Cup red onion, diced
¼ Cup cilantro, diced
4 Tbsp lime juice
Salt & Pepper to taste
Mash together all ingredients in a mixing bowl.
ASSEMBLE THE BOARD
For your centerpiece, put together 4 tacos with your ingredients of choice, and attach together with toothpicks to assemble your centerpiece. Lay a bed of radicchio in a circle in the center of the board, and place tacos on top.
For the shrimp cocktail, place shrimp around the edge of a rocks glass, alternating every 2 shrimp with a piece of lime.
Using small bowls, spoon in desired side dishes (White Queso, Guacamole, Black Beans, Quick Picked Onions, etc.) and place evenly around the board. Once all of your big items are anchored, fill in the rest of the space with remaining lime wheels, sliced radishes, rainbow peppers, cilantro, tomatoes, avocado slices and roasted corn.
