KANSAS CITY, Mo. — The sun is shining and the birds are chirping. Maybe it’s time for the grill to get smoking!
In celebration of March and the beautiful weather (after some not-so-beautiful days), we whipped up a fantastic recipe: grilled shrimp tacos! Chef Bryant Wigger from The American Reserve joined FOX4 to show us how it’s done.
See some of the preparation in the video above. Here’s how you put it all together:
Guajillo Adobo Marinade
- 5 ea Calabrian chlli
- 2 ea guajillo chili
- 2 tbl apple cider vinegar
- 2 ea garlic cloves
- 1 tbl honey
- 1 oz evoo
Toast guajillo chili in oven for 4 minutes or until slightly toasted.
Take seeds out and soak in water for 10 min.
Take guajillo out of water and puree with all rest of ingredients. Season with salt and pepper
- .5 onion
- 2 clove garlic
- ¼ lb tomatillos
- 2 ea Anaheim chilies roasted
- .5 tsp oregano
- .5 tsp cumin
- .5 tsp coriander
- 1 tsp sugar
- Salt and pepper to taste
Prep the tomatillos by taking out of the husk, wash and quarter.
Toss tomatillos, Anaheim chilies, and onions with evoo, salt and pepper and grill on high heat for 8 – 10 min or until lightly charred.
Put all ingredients in a pot use hand mixer to blend together. Season and taste
Shrimp and assembly
Marinade shrimp for 20 minutes then grill until done.
Heat tortillas on the grill and place in a warm damp cloth to keep from drying out.
Shred cabbage and mix with salsa verde and top with chopped cilantro, lime, sliced radish and pickled onions.
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