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Creole shrimp tacos

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Creole shrimp tacos recipe

They say that when you eat with your hands, food tastes better, you enjoy it on a different level. How do Creole shrimp tacos with a touch of Extra Virgin Olive Oil from Spain sound? It's a new and exciting option, sure to cause a stir.

The shrimp add a healthy dose of protein, fundamental for the growth and development of our bodies. Adding a splash of Extra Virgin Olive Oil from Spain makes them even more delicious. You can choose from the many different varieties of EVOO. There are some varieties that are stronger than others, such as Picual. Others, such as Cornicabra extra virgin olive oil from Spain, are sweeter. Any variety you choose will be a delightful addition to this recipe. Be careful - these tacos are so good that once you start eating, you won't be able to stop!

Preparation:

  1. Sauté the onion, pepper and bay leaf in a pan with Extra Virgin Olive Oil from Spain until they brown. Season with salt, pepper, thyme and cayenne.
  2. Add the tomato to the pan and stir it a few times. Add the fish broth and let it boil for 10 minutes.
  3. Then, add the peeled shrimp and let them stew for a few more minutes.
  4. Sprinkle the cilantro on top and serve with the hot tortillas.

Fingers taking a taco of prawns with sauce

Do you like this recipe? These Creole shrimp, besides being a great taco filler, are also an easy lunch to take to the office with you. So if you cook them, double the recipe and prepare your tupperware for tomorrow. They also go great with rice. A flavor-packed meal!

30 min
Media
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Ingredients

  • 8 whole wheat tortillas
  • 2 ¼ lbs. large raw shrimp
  • 2 tablespoons Extra Virgin Olive Oil from Spain
  • 1 chopped onion
  • ½ stem celery, minced
  • ½ green pepper, minced
  • 1 bay leaf
  • 1 cup fish broth
  • 1 cup fresh peeled and chopped tomato
  • 1 teaspoon thyme
  • salt
  • black pepper
  • A pinch of ground cayenne (to taste)
  • 1 sprig cilantro, minced

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