Prawns are definitely one of my family’s favorite things to eat, but for the longest time I’ve been in a rut when it comes to cooking them. Sure, I can saute them up with garlic butter and serve with lemon wedges, but what else? There has to be something more exciting! When this recipe arrived in a Canadian Living magazine, I couldn’t resist making it almost immediately.At first, I was hesitant that my ultra-picky eater (also known as the Husband) would eat it, considering he swears up and down that he hates anything curry flavored. As we sat down and dug in, he declared it delicious and practically licked the plate. The curry flavor is quite mild so you can punch it up a bit if you like, and the addition of jalapenos is optional for the spice loving crowd. I used home made tortillas, but you can surely use store bought if you want!
Photo copyright Karen Humphrey
Curried Shrimp Tacos
Adapted from Canadian Living
3 tbsp olive oil
¼ cup lime juice
1 tbsp ketchup
2 tsp sodium reduced soy sauce
1 tsp curry powder
2 cloves garlic, minced
pinch allspice
1 pound prawns, deveined and peeled
2 red peppers
2 yellow peppers
1 onion, cut into thick slices
1 jalapeno pepper, seeded and minced (optional)
¼ cup chopped fresh cilantro
8 six inch whole wheat tortillas
In a bowl, whisk together the olive oil, 2 tbsp lime juice, ketchup, soy sauce, curry powder, garlic, and allspice. Add the shrimp and stir gently to coat. Set aside.
Seed the peppers and cut them into four large chunks. Brush the skin sides and the onion with 1 tbsp of olive oil and grill over medium high heat, turning once, until they are charred and tender. Or, you could put them on a foil lined pan and put them under the broiler in your oven, turning and moving around until they become charred as well. Remove and let cool.
Coarsely chop the onion and red peppers. In a bowl, gently stir together the vegetables, jalapeno pepper, cilantro, the remaining lime juice, a drizzle of olive oil, and salt and pepper to taste.
Cook the shrimp on the grill on medium high heat until pink, about 5 minutes. If you don’t have a BBQ you can cook them under the broiler on a foil lined pan. Serve the roasted pepper salsa with the shrimp, tucked into the tortillas and a little sour cream. Garnish with lime wedges.
Serves 4