Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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RICKMAIL - sign up for our email list From the Kitchen of Chef Rick Bayless

Recipes from the Test Kitchen - Entrees & Sauces

Shrimp Tacos with Crispy Garlic and Salsa Mexicana

Yields 6 large tacos, serving 3 or 4

This is our green chile version of the famous “chilied” shrimp taco at Masateno in Tijuana, BC. I like using green chile in the summer and pairing the filling with a fresh Salsa Mexicana.  It’s the perfect time of year to take advantage of fresh, homegrown tomatoes.

Ingredients

2 to 3 serrano chiles, stemmed, seeded, cut into long slices
2 tablespoons butter
3 garlic cloves, peeled and finely chopped
½ teaspoon fresh black pepper
2/3 cup chicken broth
1 pound medium shrimp, peeled and deveined
Salt
A little vegetable oil
12 fresh corn tortillas
4 ounces (about 1 cup) shredded Mexican melting cheese (like Chihuahua, quesadilla, or asadero) or Monterey Jack

To make one cup or so of Salsa Mexicana:

1 small garlic clove, peeled
Fresh hot green chiles to taste (I like 1 serranos or 1 small jalapeño), stemmed and halved
1 medium-large (about 1/2 pound total) round red, ripe tomatoes
1/4 cup (loosely packed) roughly chopped cilantro
1 small green onion, roots and wilted outer leaves removed, chopped into small pieces
2 teaspoons fresh lime juice (or vinegar)
Salt

Directions

Heat the butter in the skillet over medium heat, add the garlic and stir for a minute.  Stir in the chile strips, pepper and broth, raise the temperature to medium-high and boil until the mixture has reduced to just a few tablespoons and is noticeably thicker, about 8 minutes.  Add the shrimp and stir until the pieces are nearly cooked through, about 4 minutes (there should be just a hint of pink at the center).  Remove from the heat, taste and season with salt, usually 1/2 teaspoon.  Lightly oil the tortillas, lay them by pairs on a griddle or skillet over medium heat, flipping to warm through.  Top each pair with a portion of the cheese and let melt, then top with a hefty amount of the filling and serve.

To make Salsa Mexicana:
Drop the garlic and chile pieces one at a time into a running food processor, letting each get finely chopped before adding the next.  Turn off the processor and remove the lid.  Cut half of the tomato into quarters and add it to food processor, along with the cilantro.  Pulse 4 to 6 times until you have a coarse puree.  Scrape the mixture into a bowl.  

Cut the other half of the tomato into ¼-inch pieces and add to the bowl along with the green onion.  Taste and season with lime juice (or vinegar) and salt, usually a generous ½ teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

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