It’s recipe swap time again! This week’s theme was Mexican. Both of us have been fortunate enough to grow up in California where we have eaten some of the best Mexican food outside of Mexico, something we missed greatly while we were in Japan, where there wasn’t an enchilada or a torta in sight (nor was there knowledge of either of those things). This recipe was a little different, so I can’t compare it to the tacos I ate at a little stand down in San Diego or Ensenada, but if you put it in a different category, perhaps Tex-Mex or American-Mexican, it’s a meal that definitely delivers on flavor, from the charcoal flavor of the grilled shrimp to the kick of Jalapeño in the zesty ranch sauce.
Ranch isn’t usually a staple in our house, so I was actually excited to have an excuse to buy the seasoning mix from the store and mix it into sour cream. When I added the grilled jalapeño and whirled everything up in a food processor, I decided this would be the perfect dip for potato chips (I may or may not have tried this while Dustin was grilling the shrimp). Next time, I would up the seasoning in the shrimp marinade – definitely more salt and more chili powder/cayenne, and maybe even add something sweet like honey or agave nectar to balance the flavors, but over all, this is a great meal to enjoy in your backyard on a warm evening with a glass of dry white wine. And I’m telling you, that Jalapeño-Ranch sauce just calls out for potato chips!
Grilled Shrimp Tacos with Jalapeño-Ranch Sauce
(From Sarah of A Taste of Home Cooking)
1 lb shrimp, peeled and deveined (we used small prawns)
Juice of 1 lime
Chili powder or cayenne pepper (or both! We also recommend adding salt & pepper to the marinade)
1 packet ranch dressing mix (we used what was labeled “ranch dip seasoning”)
1 cup sour cream
Shredded Monterey Jack cheese
Your favorite hot sauce (we used Cholula)
- Prepare a charcoal grill.
- Combine shrimp, olive oil, lime juice, garlic and chili/cayenne in a bowl. Marinate shrimp for up to 30 minutes. Lightly oil the jalapeno and grill until nice and charred on the outside, about 5 minutes. Let cool slightly, then discard the stem and cut in half lengthwise. Discard the seeds.
- Meanwhile, combine the seeded jalapeno with the ranch mix and the sour cream in a food processor and process until smooth. Transfer sauce to a small bowl and refrigerate until use. Cook the shrimp on the grill until they are done, and have nice grill marks. Warm up the tortillas on the grill.
- To assemble the tacos: spoon some Jalapeño-Ranch sauce on a tortilla, then top with shrimp (after removing the tails!), shredded lettuce, tomatoes and cheese. Drizzle with extra sauce and a few drops of hot sauce.
I’m glad you liked it, but I figured you’d want more spice. 🙂
Your photos are gorgeous! Such a beautiful presentation! And that sauce, oh that sauce! I am your newest follower 🙂
I also wanted to invite you over to my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week 🙂
Now THAT looks like a perfect summer meal. Heck, I could even skip the tortilla and eat a pound of those shrimp. They look fantastic!
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