FRESH Ideas for Texas Ingredients
BY CHRISTINE GARDNER
Texas is full of so many great natural resources and Texas Gulf shrimp is one of the best. Wild-caught in the blue waters off the shores of Texas, the shrimp are well known for great flavor and extraordinary taste.
Texas is one of the top producers in the nation of quality, wild caught and provide large, flavorful shrimp to grocery stores and restaurants nationwide. Texas also produces oysters, snapper, and other seafood for retailers and consumers around the nation. The Texas seafood industry generates $846 million in sales and provides more than 14,000 jobs for Texans.
In this week's recipe, Texas ingredients were used throughout the dish. Texas grown onions, peppers, cilantro, cantaloupe and grapefruit come together to create a wonderful sweet and spicy salsa to accompany the shrimp.
A touch of local honey and fresh made tortillas from the bakery make these shrimp tacos big stars of Texas flavor.
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Texas Shrimp Tacos with Sweet & Spicy Salsa
16 medium to large Texas Gulf shrimp, peeled, deveined, tails removed
1 tablespoon oil
2 limes, halved (one for shrimp, one for salsa)
1 Ruby Red Grapefruit, peeled, sectioned and chopped
1 cup Texas cantaloupe, small dice
2 tablespoons fresh cilantro, minced
1/2 medium Texas onion, finely chopped
2 medium-sized Texas tomatoes, cored, seeded and diced
1 to 2 Texas red jalapenos, seeded and minced
2 teaspoons local Texas honey
Salt & pepper, to taste
1 cup queso fresco cheese
4 FRESH by Brookshire's whole wheat tortillas
In a bowl combine the grapefruit, cantaloupe, cilantro, onion, tomatoes, jalapenos, honey and the juices from one of the limes. Season to taste with salt and pepper. Refrigerate for 30 minutes to allow flavors to combine. Toss the shrimp in the oil, juice from half a lime and salt and pepper, to taste. Cook in a hot sauté pan or on the grill until shrimp turn pink and their tails begin to curl. Squeeze another half of lime over the shrimp as they cook. Remove and set aside. Quickly heat the tortillas on both sides. To build the tacos add four shrimp to a tortilla, top with a generous spoonful of salsa and 1/4 cup of cheese.
Recipe by Christine Gardner